Staff shortage in hospitality:
how smart technology helps
Better technology does not solve the shortage. But it reduces the impact: less expertise needed per cooking step, more consistency per shift.
By JMGT Commercial Kitchen Equipment · Rational Specialist
In brief: staff shortages cost hospitality businesses on average £40,000 to £80,000 per year in additional staffing costs. A Rational iCombi Pro pays back in 2 to 4 years through energy savings, less product loss and staff efficiency.
The real problem is not the headcount
The shortage is not just about the number of people. It is about knowledge. A chef who has worked in a kitchen for 15 years knows how to bring fish to the exact core temperature. A new employee who signed their contract three weeks ago does not.
The question is not: "How do I find more experienced chefs?" The question is: "How does my kitchen deliver consistent results regardless of who is working that day?"
This is precisely the problem Rational set out to solve with the iCombi Pro and iCombi Classic. With success.
Three ways the iCombi Pro reduces your staffing problem
The oven knows what it is cooking
The iCookingSuite automatically recognises product type, quantity and starting temperature. You set the desired result. The oven independently controls temperature, humidity and airflow. Less expertise needed per cooking step.
Real-world example: a hotel in the Achterhoek region reduced onboarding time for new kitchen staff from three weeks to three days.
Multiple dishes simultaneously, without coordination
The iProductionManager coordinates multiple dishes simultaneously in the oven. It calculates which dishes can be prepared together without quality loss. Fewer decisions for the chef. More output per shift.
At 100 covers, a chef with iCombi Pro processes on average 30% more portions per shift. That is the equivalent of half an additional employee.
Unattended cooking is a reality
The iCombi Pro can cook unattended. You load the products, set the programme and the unit continues while your team handles other tasks. Faults trigger an alert. These are hours of active working time you get back.
Catering companies use this structurally: overnight production for the next day, where one person checks at the start and end.
Staff vs. technology: the financial comparison
Hiring an additional chef
Gross annual salary: £35,000 to £45,000
Employer costs: +20–25%
Recruiting and onboarding: £3,000 to £8,000
Sick leave and staff turnover
Total year 1: £50,000 to £65,000
Rational iCombi Pro 10-1/1
New purchase: €16,000 to €22,000
Used unit: €7,000 to €12,000
Energy savings: up to 30% vs. older generation
Payback period: 2 to 4 years
Service life: 12 to 15 years
Figures are indicative. Exact payback period depends on your situation and volume.
Frequently asked questions
How much time does a Rational iCombi Pro save per day?
Customers report an average of 30 to 60 minutes less active kitchen work per day through automatic cooking and unattended preparation. With intensive operation this rises to more than an hour.
Can a less experienced chef operate an iCombi Pro?
Yes. The iCookingSuite independently recognises the product type and controls the cooking process. A new employee can carry out simple preparations within a day that would normally require expertise.
Is investing in technology cheaper than hiring new staff?
A Rational iCombi Pro has a payback period of 2 to 4 years on average. The total staffing costs for an additional chef quickly amount to £35,000 to £45,000 per year excluding employer costs. The financial comparison is easy to make.
What does an iCombi Pro offer compared to a conventional oven?
The iCombi Pro replaces on average 6 conventional cooking appliances. This saves floor space, purchase costs and several people to operate those appliances.
Calculate what this means for your kitchen
JMGT calculates this based on your volume and situation. Free kitchen check, fast response.