The challenges in the catering industry are diverse, and every business is different. Successful kitchens rely on bespoke solutions rather than standard ones. That is why we support you by providing individual, practical, data-driven recommendations. For more efficiency, quality and future-proofing in your kitchen.
New study: Current challenges in professional kitchens.
And strategies for overcoming them.
Catering and hotel kitchens are under enormous pressure. A lack of staff, rising costs and volatile supply chains make everyday life more challenging, yet guests still expect the highest standards of quality.
These growing challenges require informed decision-making, and the Kitchen Barometer from Statista and RATIONAL provides valuable background information to support this.
Five topics in focus: what moves kitchens today.
Sustainability, shortage of skilled workers, operational costs, digitalisation and quality assurance.
notice that guests are increasingly attaching importance to sustainability. 
see the shortage of skilled workers as the biggest challenge. 
report significantly increased energy costs. 
already benefit from digital HACCP documentation. 
notice a decline in the quality and consistency of food preparation due to a shortage of skilled workers.
Request your free, no-obligation individual concept proposal now.
Kitchen appliances for catering and commercial kitchens.
You don't need lots of appliances to equip a professional catering kitchen perfectly. RATIONAL offers equipment that combines several conventional commercial kitchen appliances: for example, the iCombi Pro combi steamer and the iVario Pro multifunctional cooking system together cover up to 90% of all conventional cooking applications. Supplemented with the ConnectedCooking digital kitchen management system, you can discover the full potential of your kitchen.
FAQs.
The Kitchen Barometer 2026 is a data-driven study by RATIONAL and Statista examining the current state of restaurant and hotel kitchens, with a particular focus on costs, sustainability, skills shortages, quality assurance, and digitalisation.
250 decision-makers from restaurant and hotel kitchens in five markets (Germany, France, Japan, the United Kingdom and the USA) were surveyed.
The study analyses five topic areas: operating costs, sustainability, skills shortages, quality assurance and digitalisation.
Which external factors will have the greatest impact on the catering industry in the next 12 months?
Respondents most often expect rising energy prices (67%), followed by inflation or a generally rising price level (63%) and a lack of skilled workers (59%).
Globally, respondents most frequently reported a sharp increase in the cost of food/commodities (56%) and energy (52%); Many also mention packaging/logistics (50%) and personnel costs (44%).
For 67% of respondents, sustainability is either central or important. In addition, 62% of respondents report an increased demand from guests for sustainable products and processes.
Of kitchens that prioritise sustainability, 87% focus on reducing food waste, 84% on disposal/recycling and 83% on regional/seasonal products.
64% of kitchen operators report that the shortage of skilled workers has had a significant impact in the last 12 months. The most common consequences: higher workload (57%), and longer waiting times for guests (39%).
The most frequently implemented measure was employee retention (50%). Other approaches include the optimisation of kitchen logistics/layout (34%) and recruitment measures (32%).
The most common measures are quality checklists/internal audits (61%) and training courses at headquarters (61%). In addition, 52% rely on multifunctional/intelligent kitchen technology to standardise processes.
Almost all respondents (98%) use digital systems in some form. At the same time, only 35% are fully networked, 46% are partially networked and 17% work mainly with individual solutions.
Those most often mentioned are digital ordering & POS systems (48%), digital shift/personnel planning (43%) as well as kitchen management/production control (34%) and digital recipe standardisation (34%).
Among users, 86% report substantial benefits from kitchen management/production control, and 85% report benefits from automated inventory/warehouse management.
Planned investments are particularly frequent: Modernisation of kitchen technology (78%), Training & Development (77%), extended food safety measures (76%) and energy-efficient equipment (75%).