Megan Rowe

Megan
Rowe

Megan Rowe
Online Editor
Restaurant Hospitality
Email: megan.rowe @penton.com
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 restaurant-hospitality.com.

As online 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.

Articles
Eat Index: Los Angeles
Eat Index tracks the hottest new concepts in markets around the country.
Many deem dining out less of a necessity
An NPD study explores why restaurant traffic is stagnating; Chipotle fans unfazed by price hikes.
With a new restaurant, Hans Rockenwagner bakes on
With Café Rockenwagner, the star chef gives the masses what they want
Do Americans care about sodium?
Americans care about the sodium content of their food. Or do they?
Alex Borgognone brings sushi star to New York 
Alex Borgognone has harnessed one chef’s passion for a single product into a thriving operation.
Arriving soon: Amazon meal delivery
5 things you need to know this week
Tea’s hot, restaurant sales less so
5 things you need to know now
Key steps in crafting a Millennial-friendly marketing strategy
Designing restaurant loyalty programs that address Millennials' preferences can improve results.
Tal Ronnen brings vegan cuisine to the masses 
Perhaps more than anyone, Tal Ronnen has made vegan food appealing to the masses.
Study: Time to up your sandwich-making game
Restaurants where sandwich offerings combine size and substance with sizzle have the best prospects for growth.
Catchy condiments a hallmark of Plan Check Kitchen
Burgers get a boost with chef Ernesto Uchimuru’s leathers, fruit ketchup, green mayo and more.
Batali and friends backing AIDS-eradication promotion
Mario Batali and meat purveyor Pat LaFrieda are urging the restaurant community to support a campaign to eradicate AIDS.
James Beard Awards honor standout chefs, restaurants
Recap of the 2014 James Beard Award- winning chefs and restaurants announced earlier this week
Restaurant guests not ready to pay extra for that ketchup 2
Charges for condiments, bread, water remain controversial.
Restaurant sales rebounded in March, NRA says
Diners are returning to restaurants as a brutal winter for much of the U.S. draws to a close.
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