A Time & Place In Appalachia Living

Food is only part of the story.

Here you'll find a look inside professional kitchens—the food, the people, the systems, the challenges, and the small things that can make a big difference.

Written from the perspective of a chef who has spent decades working in kitchens ranging from Michelin-starred restaurants to mom-and-pop operations, and who is still learning every day.

The kitchen is where all of these things meet—and that is what this journal is about: the work, the craft, the people, and the systems behind good food.

Explore the Journal

Four Ways Into the Kitchen

Stories, ideas, lessons and observations from a life spent working in professional kitchens.

Free Kitchen Tool

What Is 1% Worth to Your Restaurant?

Small improvements in food cost can have a surprisingly large impact on restaurant profitability. Use our free calculator to see what a 1% improvement could mean for your operation.

Calculate Your Opportunity →
Kitchen Operations

How the kitchen works.

Workflow, organization, food cost, inventory, preparation, communication and the systems that keep a professional kitchen moving.

Chef's Perspective

Lessons from the line.

Experiences, lessons and observations gathered through decades of working in professional kitchens.

Food & Technique

The craft of cooking.

Recipes, ingredients, techniques and the details that turn good food into memorable food.

The Barnhill Journal

Looking at kitchens differently.

Thoughts on leadership, kitchen systems, the restaurant industry and the journey toward culinary consulting.

Your Barnhill Restaurant System

BARNHILL CULINARY CONSULTING

Your Restaurant Food Cost & Profitability System Is Ready

Thank you for investing in your operation.

You now have a practical set of tools designed to help you measure food cost, identify opportunities, and build better control into your kitchen.

Download Your Complete System

Your purchase includes the complete workbook, calculators, scorecards, dashboard, and Quick Start materials.

Get the Complete System

Where Should You Start?

  1. Open the Quick Start Guide.
  2. Review your current food-cost numbers before making changes.
  3. Work through the calculators using your own restaurant's information.
  4. Identify the areas showing the greatest opportunity.
  5. Choose a few measurable changes rather than trying to fix everything at once.
  6. Use the scorecard to track what happens over the next 30 days.

The Numbers Tell You Where to Look.

The next challenge is determining what is actually causing the problem.

If your results reveal an opportunity you'd like help investigating, Barnhill Culinary Consulting also provides deeper restaurant operations assessments and consulting.

Questions about your system or how to use the tools? Keep your purchase information handy when contacting Barnhill Culinary Consulting so we can help you get started.

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