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.

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.
As a consumer, and more specifically as a busy working mom, I don’t dislike the idea of being able to order food ahead, run in, grab it and be on my way.
fast food kid eating cheeseburger
Children’s visits to traditional QSRs are definitely declining, says a new study. Is it because their parents are infatuated with a new fine-dining model?
Forget the latest indy bands. The big hit was Momofuku’s David Chang, who revealed plans to open a fried-chicken concept.
In the end, we decided that the criteria had to be not only restaurant operators with notable legacies—and not even those with positive sales results.

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