Kelly Killian's Consumer Beat

Kelly Killian mines recent research for insights on consumer trends
Kelly Killian
Editor
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.

We’re bringing the same thought, planning and collaboration that we put into our print storytelling onto our website, RestaurantBusinessOnline.com.
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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.

A number of Clean Plate judges planted their culinary map pins due South—in Dallas, Austin, New Orleans and Atlanta. Winning dishes were updates of classics.
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.

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