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Kelly Killian


Articles by
Kelly Killian

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Think fast: 4 aha moments for restaurateurs from SXSW

One common theme to come out of the big tech conference this week: Restaurant companies need to move faster than ever to stay ahead of the competition.

Leading with heart: Restaurant success beyond sales

Some restaurants measure success in something other than sales. Group Editor Kelly Killian asked Restaurant Business staff to share their local favorites.

The quick-service chain provided a peek at some of the new technology it’s eyeing.

Beyonce provided the chain with an opportunity it didn't seize. But the turn of events should prompt all restaurant leaders to think about a more important issue.

The proposition of feeding my kids better-for-you, better-quality food is a strong draw of fast casual restaurants—just don’t make me get out of the car.

The majority of restaurateurs feel it's important to close the gap between front- and back-of-house pay, and nearly a quarter say that discrepancy could prompt them to make a change. Here's how operators' view tipping.

As restaurateurs experiment with no-tipping policies, consumers we surveyed say they are willing to go with the flow—as long as it means a fair shake for servers.

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

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.

The Donald wasn’t the only one who changed the conversation and set heads wagging with his disruptive actions. The restaurant industry had its share of game-changers, too.

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.

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