Kelly Killian


Articles by
Kelly Killian

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3 reasons FSDs are losing sleep this week: Tech troubles

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.


Celeb chef to grow veg-centric chain at colleges, hospitals, senior living

Jose Andres sets his sights on noncommercial to grow his Beefsteak restaurant concept.

While the fight to address school nutrition standards and increase funding drags, school foodservice directors are struggling to hold off challenges.

Group Editor Kelly Killian assembled her own student focus group at home. The panel: her two sons, 7-year-old Kevin (2nd grade) and 12-year-old David (7th grade).

Healthy-snack mandates, yucky food photos and Chipotle-like health scares are among the things keeping noncommercial operators up at night.

Some operators are discouraging sugary drinks, while still offering customers an option to buy.

The Oscars protest is the latest demonstration in what seems to be an extended season of protests on issues varying from racism to contaminated water.

The standard 3 1/2-by-2-inch space of a business card hardly is enough real estate anymore to contain the true job description of a foodservice director.

Students in the Culinary Institute of America's program design a QSR-style concept that’s vetted and voted on by industry folks, administrators and their peers.

The School Nutrition Association, the Association of Nutrition and Foodservice Professionals and the NRA describe the current roles of the FSD.

Noncommercial expects specialty coffee to grow in the next two years. Here's a roundup of examples of how operators are differentiating coffee programs.

When the name of your demographic group also is the widely accepted symbol for a generic signature, ala Gen X, it can be easy to feel invisible.

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