Megan Rowe

Megan
Rowe
Managing Editor,
Penton

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

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.

Articles
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.
Pendulum swings back toward on-premises dining
More restaurant guests dine in rather than carrying it out or using the drive-through, according to NPD Group research.
How to deal with an employee who steals
Restaurants provide fertile ground for insider theft. Here's a five-step action plan for when it happens.
More consumers say 'no thanks' to food additives
More food manufacturers and restaurant companies are pledging to clean up their offerings as attitudes evolve.
Bobby Flay lands a star on Hollywood Walk of Fame
The Iron Chef, multi-concept restaurant operator and Food Network star is the first chef to be so honored.
A strong culture strengthens the bottom line
Restaurants with a strong culture enjoy lower turnover, higher guest satisfaction and other benefits.
Hot streak continues for fast-casual pizza concepts
While the pizza market is strong, growth-focused pizzeria operators should be figuring out how to grab a piece of the hot fast casual pie.
Trendinista: Restaurant staffing reflects shifting demographics 2
Think teenagers are going to fill openings at your restaurant? Think again.
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×