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Kelly Killian

Editor

Articles by
Kelly Killian

Page 4
Financing

Top 100 Independents: The newbies

Nearly two dozen of the nation’s highest-grossing independent restaurants weren’t in that rarified group last year. Here are the ones that muscled their way into the elite ranks.

Dickey’s Barbecue looks to the future with a smaller, faster prototype

The segment leader has packed the new design with tech-related features.

Why a good backstory is as important as the menu

Several Top 100 operators said word of mouth and personal recommendations, whether from patrons or concierges, were a key driver of traffic and sales.

5 food halls to watch

Food halls are booming as consumers buy into the concept of higher-quality, customizable eats at a slightly higher price point. Here are five to watch.

Trying out a killer tech strategy

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.

Surfing for strategies

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.

The dilemma of doing good

Perceptions of value continue to foil better-for-you options, as consumers clamor for cleaner, feel-good food.

Cheers to customization

Why build-your-own fast casuals—especially pizza concepts—are a parent’s dream.

A unique take on ‘fresh’ in the new hybrid from Trader Joe’s founder

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.

Marketing

Catching a buzz

When it comes to buzz specifically, it’s about innovation and differentiation, says Chris Tomasso, chief marketing officer of First Watch Restaurants and a board member of the National Restaurant Association’s Marketing Executives Group (MEG).

The ‘Brangelinas’ of restaurants

There aren’t enough words to describe today’s mishmash of concepts.

Marketing

5 lessons in marketing from the MEG meeting

Attendees heard tips from chain leaders like Piada’s Chris Doody and were given an update on menu labeling by the NRA’s expert on the topic.

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