Catering and hotel kitchens around the world are under enormous pressure. Staff shortages, rising costs, sustainability requirements and digitalisation deficits are making everyday life more challenging, yet guests still expect the highest standards of quality. The Rational Kitchen Barometer 2026, developed in cooperation with the statistics portal Statista provides the world market leader in thermal food preparation with a comprehensive analysis of how kitchens are meeting these challenges. The results are based on assessments from 250 kitchen operators in Germany, Japan, France, the United Kingdom and the United States.
“The catering industry is at a turning point. Decisions can no longer be based on gut feeling, they require reliable data. With the Kitchen Barometer 2026, we provide the industry with exactly that: clear facts, sound insights, and strategies for future-proofing kitchens,” explains Brendon Land, Managing Director at Rational UK.
The key study results at a glance
Skills shortage with a domino effect:
Staff shortages are and remain the dominant issue in professional kitchens. 64% of businesses reported significant bottlenecks in the past year. The consequences are particularly significant, and can be clearly seen and measured: reduced opening hours, more overtime (which incurs additional costs), longer waiting times for guests, and increasing staff turnover, as teams are constantly working at full capacity. This creates a vicious circle: fewer staff lead to higher workloads, which in turn lead to further staff losses. Restaurant kitchens are responding by taking measures to retain staff, optimise processes and implement digital solutions. However, there are still significant gaps between current efforts and the expected benefits.
Rising costs are squeezing margins:
Kitchen operators across all countries are reporting rising operating costs 52% of respondents cite energy prices as a major cost driver, while just under half are struggling with rising personnel costs.
Many businesses are faced with a choice: either raise prices and risk losing price-sensitive guests, or absorb the additional costs themselves, which would have a significant impact on margins. Depending on the region, kitchen operators are taking action in several areas. For example, 75% consider energy-efficient appliances to be a strategic investment as they reduce current cost pressures while supporting long-term sustainability goals.
Sustainability is becoming a reality, bringing with it additional tasks:
Guest expectations are rising, and kitchens are responding. 62% are experiencing increased demand for greater sustainability, and 67% now consider this issue to be central or at least important. This increased relevance is triggering clear changes in business practices: measures such as reducing food waste, using regional and seasonal produce, and cleaning in a resource efficient manner are being widely implemented. The challenge now is to create transparency, measure progress and communicate it convincingly to guests.
Lack of digitalisation hinders standardisation:
Although efficiency requirements are constantly increasing, many kitchens still operate predominantly in analogue mode. 65% of respondents do not consider their kitchen to be fully digitally integrated. Almost half do not use multifunctional or programmable appliances that deliver consistent results regardless of the user. Businesses often rely on paper checklists and training courses or direct feedback from branches for quality assurance, which is time-consuming and hardly scalable. However, the majority of respondents plan to invest more in digital infrastructure to overcome staff shortages and cost pressures sustainably.
Intelligent cooking systems as a solution:
One way to overcome the current challenges and bottlenecks is with intelligent cooking systems such as the iCombi Pro and iVario Pro from Rational. These systems significantly reduce energy and water consumption, offer numerous digital functions such as appliance monitoring and consumption data management via the ConnectedCooking app, and simplify work processes through features like intelligent cooking paths. This always ensures reliable food quality, even with limited, frequently changing or inexperienced staff.
The full study can be downloaded for free at www.rational-online.com/en_gb/cmp/kitchen-barometer/. Interested parties can also find concept proposals tailored to their business there.
