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.

16 more to watch in 2016 
Restaurant Hospitality picks 16 more up-and-coming foodservice people to watch in 2016.
16 to watch in 2016 
Keep an eye on these people—we expect big things from them
14 cool finds from the Host Milano show

It's hard to grasp the magnitude of Host Milano unless you've seen it in person. With some 2,000 exhibitors spread out over multiple pavilions it's a foodservice/hospitality show on steroids.

4 tips to engage a Millennial staff  1
Flexibility, frequent feedback and other factors are likely to yield good results.
Consumers consider distance top indicator of 'local' food 
In a recent survey, locavores looked first at miles traveled when evaluating food. The good news: The majority are willing to pay a premium for local product.
RH 2015 top performers share tales from the trenches 
Financing, staffing and other issues mount in fast-growing restaurant companies.
5 ways restaurants can better leverage their teams 
How restaurants can use more refined forecasting to get the most value from their labor costs.
Michael White, Ahmass Fakahany capture 2015 Richard Melman Award 
The Altamarea partners have created a blueprint for how to build and run an exceptional multi-concept restaurant company
Caution: Cyber thieves target loyalty programs, too 
Restaurant loyalty cards can be targeted by identity thieves.
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.
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×