Doing more with less in today's kitchen
RATIONAL study reveals how hospitality businesses are responding to staff shortages
The shortage of qualified staff is one of the biggest challenges facing the hospitality industry, affecting every aspect of kitchen operations. A study* commissioned by RATIONAL and conducted by Statista reveals the impact of staff shortages on workload, service times and food quality, as well as the strategies businesses are adopting to address these issues.
Two-thirds of respondents reported that the shortage of skilled staff had noticeably impacted their work over the past 12 months. The most frequently cited issues were increased workloads for existing teams, longer waiting times for guests and limitations to the range of services offered. More than one in four establishments said staff shortages were already affecting food quality, while guest expectations remained as high as ever.
Many businesses are responding by rethinking their approach. Quality is becoming less dependent on individual staff members and increasingly driven by standardised procedures and reliable processes.
‘The shortage of skilled staff is forcing many kitchens to reorganise the way they work,’ says Mark Sweeting, General Manager, RATIONAL Australia. ‘Quality must not depend on who is on shift at any given time. That is why clear standards, structured processes and supportive technology are becoming increasingly important.’
The study found that many establishments are already relying on standardised recipes, checklists and ongoing quality controls. These measures are supported by centralised training, regular knowledge sharing between locations and digital tools that help manage recipes, production and quality standards. Intelligent cooking systems such as the iVario Pro, iCombi Pro and iHexagon (coming soon!), together with ConnectedCooking from RATIONAL, are playing an increasingly important role.
However, operational context remains critical. Despite facing similar challenges, businesses differ significantly in size, concept, menu structure and staffing requirements.
‘Generic answers therefore fall short. Solutions should always be considered on a case-by-case basis and consistently tailored to the specific business.’ emphasises Sweeting.
As a first step, restaurateurs can request bespoke proposals via the RATIONAL website. Based on the specific challenges outlined, the site provides guidance on optimising processes, reducing workload and ensuring long-term quality. RATIONAL experts are also available to provide personal support in discussing challenges and developing further solutions.
Further information and the full study are available here.
*The RATIONAL Kitchen Barometer 2026 is based on a survey of 250 decision-makers from catering and hotel kitchens spanning multiple sites in Germany, France, the UK, Japan and the USA.
Further information on the iCombi Pro, iVario Pro and ConnectedCooking can be found by clicking on the relevant links.
25th June 2026
