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.

restaurant work life balance
4 ways to strike a better a work-life balance
Outsourcing, automating and other steps can streamline work demands
Former Yum! CEO shares three leadership lessons at MUFSO
Leaders must praise, buoy those around them
Top tips to move the needle on lunch

Lunch in restaurants is on the wane, replaced by jam-packed work schedules, texting and online shopping. But it's far from dead. We asked restaurants that still pack 'em in at lunch to share some of their secrets, and the response was overwhelming.

Cooks part of an interactive experience at Stoke
Charlotte’s new casual eatery creates a festive atmosphere with shared plates and staff interaction.
Local fans sprout from local roots 
Stressing ties to the community is a good way to keep your restaurant on the public’s mind.
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.
Penton Restaurant Group

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