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.

Culinary legend Paul Prudhomme has had a seat at Group Editor Kelly Killian's family Thanksgiving table for at least two decades, and will again this year.
Several Top 100 operators said word of mouth and personal recommendations, whether from patrons or concierges, were a key driver of traffic and sales.
If Kelly Killian chose a theme that unites September’s stories, it would be “try.” It seems to be the secret sauce that has fueled technological success.
I’m thinking of drawing up a petition to convince our bosses to open a West Coast office of Restaurant Business magazine on the island of Maui.
Perceptions of value continue to foil better-for-you options, as consumers clamor for cleaner, feel-good food.
Why build-your-own fast casuals—especially pizza concepts—are a parent’s dream.
Editor Kelly Killian stopped this week to check out Daily Table, the new not-for-profit “retail store/restaurant” hybrid from the founder of Trader Joe’s.
There aren’t enough words to describe today’s mishmash of concepts.