Megan Rowe


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

Staff 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 two e-newsletters, EatBeat and EatBeat Business. She also edits Show Daily, a newspaper for the annual National Restaurant Association Restaurant, Hotel-Motel Show.

Over a long career as a business and travel journalist, Megan has reported on food, hospitality, travel destinations and meetings for a variety of publications. She earned a bachelor’s degree in American Studies and a master’s in journalism.

7 ways to reduce common insurance claims
Preventive measures at restaurants can minimize reasons for insurance claims.
Intro Chicago spotlights next-gen culinary talent
Chefs with a killer menu or restaurant concept but no idea how to bring it to life now have a way to test the waters in a serious way: a chef-in-residence gig at Intro.
15 to watch in 2015 
This year’s crop of budding legends is going places
How the Broadmoor f&b stays in tune with the times
How the Broadmoor resort keeps its food and beverage concepts relevant to a demanding clientele.
Food freshness, transparency increasingly key to many consumers 2
Growing ranks of restaurant customers want more fresh food with a pedigree, according to recent research updates from two foodservice consulting firms.
NRA, SBA hype local dining on Small Business Saturday
Local businesses take the spotlight the Saturday following Thanksgiving, the busiest shopping weekend of the year.
Flat Top Grill makeover taps into consumer trends
Post-bankruptcy, a brand that has plodded along for two decades gets a push from new owners, management.
Schnaps stars at new San Diego restaurant
Rare Form, described as a contemporary Jewish deli in San Diego, has a bar dedicated to Schnaps. Yes, Schnaps.
Three ways restaurant owners can better manage credit
A rosier credit picture can reduce certain business costs.
Trendinista: When it comes to cocktails, tea is hot
Mixologists are leveraging the popularity of tea with new tea-tinged libations.
4 ways to prevent payroll pitfalls
Timing and taxes factor into this essential task for restaurant owners.
2015 restaurant trends preview 
Hybrid cuisines and technological advancements are undermining any sense of authenticity, one prominent restaurant advisory group argues.
Multiconcept restaurant operators share tips for growth
Speakers at this year's MUFSO conference say it pays to be flexible when looking to expand
Building a better bar menu 
A great bar menu is a powerful tool for driving sales, fueling drink orders and more.

Twitter Facebook Youtube Linkedin RSS Feeds Google Plus

Sponsored Introduction Continue on to (or wait seconds) ×