Kelly Killian


 Contact Kelly

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.

Articles by
Kelly Killian

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How food costs will fare in 2018

Wings are the wild card amid improving prices.

Consumer Trends

What can the restaurant industry expect in 2018?

The editors of Restaurant Business venture some guesses.

These nine additions to the restaurant industry vocabulary list are terms of the industry’s resistance.

Here are some concepts we’re watching out for in 2018.

These rollouts have some larger industry implications.

Can you use "DADA" or "dogfooding" in a sentence? As restaurant tech seeps out of the IT department into every area of the business, foodservice folks of all stripes will have to expand their vocabulary.

Growth-minded restaurateurs know the importance of keeping an eye on the competitors entering and expanding in their markets.

The three winners of Restaurant Business’ 2017 Tech Accelerator Awards are using technology to revolutionize their business models and reshape the customer experience.

Concepts are reconfiguring their menu items to be camera-ready marketing tools.

The point is that sometimes people want to be like—and liked by—others, and sometimes they want to be different. The topic relates to how health is being redefined.

Those of us who have been watching the industry for a long time are still excited about fast casual and its future.

Here are stealable applications for the menu and more, inspired by casual dining.

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