Kelly Killian's Consumer Beat

Kelly Killian mines recent research for insights on consumer trends
Kelly Killian
Restaurant Business Magazine

Kelly Smith Killian is Editor of Restaurant Business. This role marks a return to the foodservice industry for Kelly who previously was editor-in-chief of Restaurants & Institutions magazine, a former industry publication that won American Business Media’s Jesse H. Neal award for business journalism.

Kelly has extensive experience writing and editing content that is compelling, visual and audience-focused. She’s covered everything from real estate to weddings, having helped launch Four Seasons Weddings as editorial consultant and served as editor of Martha Stewart Weddings for four years.  She also brings to Restaurant Business a finance background that she picked up during her seven years with Money Magazine (including three as assistant bureau chief in Washington, D.C.).

Kelly studied English at the University of California, Berkeley. She also completed the Radcliffe Publishing Course at Harvard (now at Columbia University).

Kelly lives in the suburbs of Chicago with her husband, two sons and dog Sadie.

Is a restaurant a restaurant if doesn't say it's so? some of the Future 50 chains barely fit the traditional restaurant description.
Despite this push to make America’s chains great again, operators still are fighting to unshackle themselves from the notion of a one-size-fits-all model.
Will kinder, smarter robots will take the sort of productivity-focused jobs we will be ashamed humans ever did? Or is a human touch more valuable?
Some restaurants measure success in something other than sales. Group Editor Kelly Killian asked Restaurant Business staff to share their local favorites.
Beyonce provided the chain with an opportunity it didn't seize. But the turn of events should prompt all restaurant leaders to think about a more important issue.
The proposition of feeding my kids better-for-you, better-quality food is a strong draw of fast casual restaurants—just don’t make me get out of the car.
We’re bringing the same thought, planning and collaboration that we put into our print storytelling onto our website,
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Part tea-leaf reading, part wishful thinking, these are the restaurant trends in 2016 that could help get more family butts in seats, so to speak.