What strategies are vendors using to cope with high LPG costs?

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Vendors Adjusting Operations Amidst Soaring LPG Costs

Street food vendors in the Philippines are implementing several strategies to mitigate the impact of significantly increased liquefied petroleum gas (LPG) prices. These measures include reducing flame intensity, absorbing some costs while raising prices, and adapting cooking methods to conserve fuel. The rising cost of LPG, exacerbated by geopolitical events impacting global energy supply chains, is forcing these small business owners to make difficult operational adjustments.
Minimising Fuel Consumption Through Flame Adjustment

Many vendors are actively reducing the flame under their cooking equipment to the lowest possible setting. This deliberate action aims to extend the duration of LPG tank usage, thereby lowering the frequency of costly refills. For instance, Eric Garcia, a vendor selling beef stew known as "pares," has adjusted his warming trays to use minimal heat, illustrating a direct response to the near doubling of fuel prices.
Price Adjustments and Customer Impact

While some vendors, like LPG tank supervisors, can pass on increased costs directly to consumers, many street food sellers face a dilemma. Ronilo Titom, who operates a curbside canteen, noted that raising prices could deter customers, as patrons might choose cheaper alternatives. Consequently, some vendors are absorbing a portion of the increased fuel costs, impacting their profit margins, which Garcia indicated had reduced his daily earnings by a quarter, forcing him to raise his pares price to 65 pesos.
Altered Cooking Practices and Customer Behaviour

In addition to adjusting flame levels, vendors are sometimes allowing food to cool before serving to save on continuous heating. This practice, as admitted by Titom, is a direct consequence of trying to manage fuel expenses. Concurrently, customer behaviour is also shifting, with some patrons, like call centre worker Sam Natividad, opting to bring packed lunches from home to manage their own budgets, further influencing the sales dynamics for these street food businesses.

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What strategies are vendors using to cope with high LPG costs?

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