Megan Rowe

Managing Editor,

Megan Rowe
Managing Editor
Restaurant Hospitality
Email: megan.rowe
Phone: 216-931-9951
Follow Megan on Twitter: @restaurantrowe

Managing editor Megan Rowe writes features about consumer and food trends, emerging restaurant concepts, marketing, design, service, best practices and profitability. Her interviews with chefs, owners and entrepreneurs appear regularly in the magazine and on

As managing editor, Megan coordinates Restaurant Hospitality’s EatBeat e-newsletter. She also edits Show Daily, a newspaper for the annual National Restaurant Association Restaurant, Hotel-Motel Show.

Over a long career as an award-winning business and travel journalist, Megan has reported on food, hospitality, travel destinations and meetings for a variety of media outlets. She is a graduate of Case Western Reserve University and Ohio State University.

8 new restaurants we're dying to try
From Houston to L.A., Philly to Cleveland, here's a virtual tour of some of the hottest new concepts in the U.S.
Millennials seeking alternatives to traditional burgers
Consumers' top non-beef choices include chicken, turkey and bison, according to a recent Mintel study.
Meet four game-changing concepts 
Independents innovate, chains imitate. The great ideas start small, then build momentum and spark knockoffs. We surveyed the landscape and put the spotlight on four concepts that have potential to alter the dining scene in a variety of ways.
New cookbook delves into Mediterranean Jewish traditions
Joyce Goldstein's "The New Mediterranean Jewish Table" introduce flavors from a broad swath of Europe, North Africa and the Middle East.
Restaurant manager salaries: How does yours stack up? 1
Results based on data collected from 1,169 job seekers show many pay disparities remain.
Restaurant brands built on small details
Independent operators with a clearly defined proposition can make a uniform and lasting impression on guests.
Phoenix food scene on the rise
Justin Beckett is a key player in this Sun Belt city's growing culture of chef-driven concepts.
Drink menus often ignore consumer preferences
Many beverage managers could stand a reality check, based on Datassential findings that compare menu trends to ordering habits.
Crisis drills essential for proper response
Handling natural disasters, workplace violence, theft and other challenges goes easier with a prepared staff.
foot massage
The bottom line on proper foot care 1
Healthy feet are especially crucial in a business like foodservice, where most workers spend long hours on their toes.
16 more to watch in 2016 
Restaurant Hospitality picks 16 more up-and-coming foodservice people to watch in 2016.
16 to watch in 2016 
Keep an eye on these people—we expect big things from them
14 cool finds from the Host Milano show

It's hard to grasp the magnitude of Host Milano unless you've seen it in person. With some 2,000 exhibitors spread out over multiple pavilions it's a foodservice/hospitality show on steroids.

4 tips to engage a Millennial staff  1
Flexibility, frequent feedback and other factors are likely to yield good results.
Consumers consider distance top indicator of 'local' food 
In a recent survey, locavores looked first at miles traveled when evaluating food. The good news: The majority are willing to pay a premium for local product.
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×