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
2015 NRA Show spotlights latest foodservice solutions, trends, more
The four-day annual event focuses squarely on the business of eating, drinking and hospitality.
Trendinista: 30 ways to toast the end of the 'Mad Men' era
Mad Men is about to end its popular run. Is your bar well-stocked?
Chefs bring new energy to casual dining 
Chefs, rethinking the viability of their fine-dining aspirations, are bringing new creativity to the casual space.
Flat traffic triggers decline in restaurant ranks 
Independent restaurants remain in the majority but had the biggest attrition in the last year, according to NPD Group.
At Ford Fry's restaurants, the learning never ends 
At Ford Fry's Atlanta restaurants, an in-house “university” is developing employees and keeping a lid on turnover.
Trendinista: Taking a stand on employee tattoos and piercings  1
When it comes to employee body modifications, how much is too much? Generally it’s the owner’s call.
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.
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×