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Kelly Killian

Editor

Articles by
Kelly Killian

Page 5

Piada, Cooper’s Hawk presented with 2015 Buzzed About Brands Awards

The two chains were honored by the NRA’s Marketing Executive Group at its meeting Thursday for generating buzz through social media and more conventional marketing means—even though one doesn’t even have a marketing budget.

The flaw in ‘frictionless’

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.

In-car ordering revs up

The likelihood of a connected car that would let drivers order and pay for a pizza without taking their hands off the wheel got a boost last month.

Marketing

Floral exams

Even with a limited budget, flowers—fresh or faux—can increase exposure.

What’s ‘fast’ to consumers is shifting

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?

Danny Meyer becomes inaugural Restaurant Leader of the Year at the RLC

New York restaurateur and Shake Shack founder Danny Meyer became the inaugural winner of the RB Restaurant Leader of the Year award at the Restaurant Leadership Conference this morning.

3 takeaways from David Chang’s SXSW appearance

Forget the latest indy bands. The big hit was Momofuku’s David Chang, who revealed plans to open a fried-chicken concept.

Choosing greatness: How we decided this year’s most powerful leaders

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.

How the Apple Watch will affect restaurants—or not

Apple released the details of its Apple Watch at a live-streaming presentation Monday afternoon. How does this new product affect restaurants and consumer transactions?

5 lessons for restaurants from the world’s most innovative company

Eyewear retailer Warby Parker tops Fast Company’s list of groundbreaking brands as much for its approach to customer service as its inventive ideas. Here’s what restaurateurs need to know.

Fast casuals come of age

The life cycle of a restaurant might better be measured in dog years. The accepted wisdom says something like 90 percent of eateries close in the first year of operation; and around three-fourths of the survivors won’t make it past year five. So actually, maybe mouse years is more accurate.

4 fast-casual barbecue chains catching fire

Slow and low is not the growth strategy for fast-casual barbecue concepts. Here’s a look at four concepts with enough powerful backing to fire up the restaurant industry.

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