RATIONAL Kitchen Barometer 2026: Data and trends for the future of professional kitchens
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, while guests still expect high standards of quality.
The RATIONAL Kitchen Barometer 2026, developed in cooperation with the statistics portal Statista, provides an 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 clear facts, sound insights and strategies for future-proofing kitchens,’ explains mark Sweeting Managing Director at RATIONAL Australia.
Skills shortage with a domino effect
Staff shortages remain the dominant issue in professional kitchens, with 64% of businesses reporting significant bottlenecks in the past year. Reduced opening hours, overtime, longer waiting times and staff turnover continue to place pressure on operations. Businesses are responding with staff retention measures, process optimisation and digital solutions.
Rising costs are squeezing margins
Kitchen operators across all countries are reporting rising operating costs, particularly energy and personnel expenses. Businesses are increasingly forced to choose between raising prices or absorbing additional costs themselves. 75% consider energy-efficient appliances a strategic investment to reduce cost pressures while supporting long-term sustainability goals.
Sustainability is becoming a reality
62% of operators are experiencing increased demand for greater sustainability, while 67% now consider the issue central or important. Measures such as reducing food waste, using regional and seasonal produce, and resource-efficient cleaning are being widely implemented.
Lack of digitalisation hinders standardisation
65% of respondents do not consider their kitchen fully digitally integrated, while almost half do not use multifunctional or programmable appliances that deliver consistent results regardless of the user. Many businesses still rely on paper checklists and training courses for quality assurance, although most plan to invest more in digital infrastructure.
Intelligent cooking systems as a solution
One way to overcome current challenges is with intelligent cooking systems such as the iCombi Pro and iVario Pro from RATIONAL. These systems reduce energy and water consumption, offer digital functions such as appliance monitoring and consumption data management via the ConnectedCooking app, and simplify work processes through intelligent cooking paths.
This ensures reliable food quality, even with limited, frequently changing or inexperienced staff.
The full study can be downloaded for free at rational-online.com/kitchen-barometer. Interested parties can also find concept proposals tailored to their business there.
Further information on the iCombi Pro, iVario Pro and ConnectedCooking can be found by clicking on the relevant links.
14th May 2026
