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Biography

Kelly Killian

Editor

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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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Operations

CU Boulder named an industry leader in tech

The university and other winners of a tech accelerator award are using technology to revolutionize their business models and reshape the customer experience.

Operations

6 trends shaping the future of foodservice

Current menu trends weren’t the only takeaways attendees of FSD’s 2017 MenuDirections conference went home with. Here are six predictions for the future of foodservice shared at noncommercial’s marquee event.

Opportunities and obstacles for hospital and senior living operators from the 2016 State of Foodservice study. 

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.

College and university operators have their own unique strengths and challenges. But there are some shared views across segments. Here, you'll find a snapshot of the business-building opportunities—for C&U operators in particular—from our recent State of the Industry survey.

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.

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.

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.

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.