WHAT DO CHEFS SEE AS THE BIGGEST 2026 CHALLENGES
Here are several of the biggest challenges chefs are likely to face heading into 2026, drawn from current trends, reports, and expert commentary. You could use these as talking points or slide headings in your presentation: Key Challenges for Chefs in 2026 Labor Shortages & Retention Persistent difficulty finding and keeping qualified staff— line cooks, sous chefs, pastry, etc. High turnover; many leave within a short period due to long hours, burnout, or poor work/life balance. Rising Operational Costs Increased expense of food / ingredients (driven by supply chain disruptions, inflation, climate impacts) Higher labor costs (wages, benefits) due to competitive market and regulatory pressures Jimmy Costs of utilities, rent, equipment, packaging also rising. Supply Chain & Sourcing Challenges Disruptions in supply chains — delays, unpredictable availability of certain products.
Pressure to source sustainably and ethically (local, organic, low waste), which may cost more or require different supplier relationships. Mental Health, Work Culture & Burnout Kitchens are high-pressure environments; long hours, low margins, and intense physical and mental demands contribute to stress.
Page 08 | HOSPITALITY NEWS OCT
Powered by FlippingBook