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.

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.
RH 2015 top performers share tales from the trenches
Financing, staffing and other issues mount in fast-growing restaurant companies.
5 ways restaurants can better leverage their teams
How restaurants can use more refined forecasting to get the most value from their labor costs.
Michael White, Ahmass Fakahany capture 2015 Richard Melman Award
The Altamarea partners have created a blueprint for how to build and run an exceptional multi-concept restaurant company
Caution: Cyber thieves target loyalty programs, too
Restaurant loyalty cards can be targeted by identity thieves.
NRA: Americans broadening their horizons on the plate
The U.S. melting pot is getting more inclusive, with more Americans choosing relatively exotic ethnic fare in restaurants.
Menu Moves: Burgers give a boost to casual restaurants
Burgers are never going out of style. But how big are they? Probably bigger than we thought.
Growth in wine sales is slowing
Too much of a good thing—too many wine choices—may have only confused consumers, but restaurants still have ways to win new fans.
Kent Rathbun: Smokin' in Dallas with Hickory
WIth Hickory, this top chef makes a bid for scalability.
Café Spiaggia unveils contemporary new look
Chef Tony Mantuano has been on a mission to reinvent his North Michigan Avenue restaurants in Chicago
Menu Moves: Sweetgreen LTO salad rescues food scraps to make a point
The chain, which stresses healthy and sustainable choices, teamed with farm-to-table evangelist Dan Barber on the dish.
Restaurant visits hit highest levels in six years
Good news, but quick-service burger chains, midscale/family concepts and independents concepts are lagging, NPD finds.
Standard training not always effective for older foodservice workers
The graying of the labor force is causing employers to rethinking standard training practices.
Penton Restaurant Group

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