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Biography

Kelsey Nash

Digital Editor

 Contact Kelsey

Kelsey Nash is a digital editor for Restaurant Business. Prior to joining Restaurant Business, she specialized in B2B creative across a number of industries, including financial services, foodservice, construction and insurance.

She has yet to meet a burger she doesn’t like.

Articles by
Kelsey Nash

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Special Reports

Tastes of the times

Whether your diners are 18 years old or 68, find out how each generation is putting its own stamp on the foodservice industry.

Consumer Trends

What can the restaurant industry expect in 2018?

The editors of Restaurant Business venture some guesses.

Food

Arby’s to menu venison sandwich nationwide

The chain is bringing back last year’s short-lived LTO, but this time, on a larger scale.

Financing

Private-equity group L Catterton buys Uncle Julio’s

The acquisition aims to boost growth of the polished-casual Mexican chain.

Salsarita’s names new president

Ken Green will also serve as COO of the Mexican fast casual.

Del Taco appoints new chief executive

The chain’s president and chief brand officer will take up the post.

Operations

Fine-tuning guest feedback

The Pei Wei kitchen takes menu testing out of its headquarters and into guests’ hands, reducing corporate bias, says Clay Dover, CMO of the P.F. Chang’s offshoot.

Del Frisco’s names chain presidents

The new positions are part of an effort to differentiate Del Frisco’s three brands from one another.

Del Taco names new president

The chain has promoted its chief brand officer to the post.

8 trends that shaped the restaurant industry this year

A look at the burger wars, no-tipping tests and sales slumps 2016 ushered in.

The most notable openings of 2016

2016 was a busy year for restaurant openings, with everyone from Chipotle to Pepsi launching revamped or brand new concepts. Here’s a look at the most notable openings of 2016, divided into seven categories: offshoots, brand extensions, fried chicken brands, poke brands, new spots from the big guns, revamps and game changers.

Emerging Brands

Health-minded concepts in the fast lane

As the demand for fresh, made-to-order menus expands to all types of limited-service concepts, operators are looking to separate themselves from the fray.