Most single shoplot restaurant are using less than 3 tanks a day unless those doing deep fried and constant boiling. Stir fry business is pretty much safe.

The better solution is IC monitoring/SSM monitoring vs purple gas . There plenty buttfak bangla /Myanmar using green tong while charging legit msian business owner to pay premium bit stupid la. We have some many migrants few million dy they should be penalized not our businesses. Cause we Msian mostly buy food outside so in the end it's you and me paying extra.

come, let me help business owner reply you

business owner: you know how much capital to start a business? you know how hard is it to train banggala to cook? you know about the turnover rates? you know how many nights we cannot sleep because not enough money to change car next year? you all makan gaji people where got understand the challenges in running a business. if you don't run a business, best to just shut up