Kelly Killian

Kelly Killian
Kelly Killian
Editor
kkillian@winsightmedia.com

Kelly Smith Killian is Editor of FoodService Director. 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 FoodService Director 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.


tech innovation
The university and other winners of a tech accelerator award are using technology to revolutionize their business models and reshape the customer experience.
fsd screenshot web
The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find recipes, HR best practices and more.
woman salad clean eating
The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.
FoodService Director's annual Taste the Trends tour of new Chicago restaurants revealed a number of stealable ideas that translate perfectly to noncommercial...
cartoon thief
To make FSDs' idea scouting a little easier, we’ve filled the May issue of the magazine with groundbreaking foodservice concepts rich with ideas worth stealing...
congress capitol hill
Public pushback is escalating over a less-publicized proposal in Congress that would make it harder for schools in high-poverty areas to offer free breakfast and lunch to all of their students.
FSDs have more than just administrators to answer to when it comes to renovation purchases—but that’s not the only news causing sleepless nights this week.
woman eating chips
Group Editor Kelly Killian hunted down a vending machine after MenuDirections one night, only to find it full of protein bars and healthy snacks.
A behind-the-scenes tour of the movable foodservice operations at Austin Convention Center in Texas during its busiest event of the year.
How do you train a robot to be hospitable—and what happens when the power goes out? These are a couple of the dilemmas short-circuiting FSDs’ dreams this week.

Pages

More From FoodService Director

Industry News & Opinion

When looking for a way to get more use out of its Canyon Cafe, open during the weekends only, California Polytechnic State University in San Luis Obispo, Calif., tried something new: free cooking classes.

Classes are open to students, as well as faculty and staff, and are taught by Campus Dining Executive Chef Michael Albright, according to Mustang News .

The weekday classes, which are capped at 14 participants, have taught attendees how to make items such as probiotic overnight oats and “the perfect turkey.” Interested parties can sign up online via the school’s dining...

Managing Your Business
chef online sourcing

More than 40% of restaurants buy supplies from online sources such as Amazon at least once per month, reducing their reliance on distributors, according to new research from Technomic.

The bulk of the online shopping—what Technomic calls third-party e-sourcing, or 3ES—is for nonperishable foods and other supplies that can’t spoil, such as disposables. "Today, operators are most inclined to purchase products in the nonfoods and shelf space but are reluctant to source frozen and perishables from 3ES,” said Joe Pawlak, managing principal of Technomic. “However, they can envision a...

Industry News & Opinion

Anchorage School District in Anchorage, Alaska, is offering free meals to students this week while schools are closed due to the recent earthquake, KTVA reports.

The meals are being served at nine schools throughout the district between 11 a.m. and 3 p.m. and are available to anyone 18 and under. The district has provided school buses at each location to allow students to eat inside.

Read the full story via ktva.com .

Industry News & Opinion

The United States Department of Agriculture (USDA) has announced its final rule on school meal standards .

The final rule builds upon the USDA's changes to school meal standards announced last year . It will keep the sodium Target 1 limits in place through school year 2023-2024, and Target 2 limits will go into effect for the 2024-2025 school year. The final sodium target (Target 3) will be eliminated.

While operators have been able to meet sodium Target 1 limits, many felt that the second two would be difficult to acheive. Over 90% of respondents in a School Nutrition...

FSD Resources