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
Paul Hibler grows SoCal restaurant portfolio 
Value, local character and distinctive design mark Paul Hibler’s growing portfolio of Southern California-based restaurants.
7 strategies to control opening costs 2
Careful site selection, space planning and alternative sourcing strategies all pay off when building a new restaurant.
5 steps to containing workers' comp costs
A proactive attitude toward safety is the best defense, one insurer says.
Home meal prep flattens, tippling drops
Americans may soon be dining out more, but they’re also drinking less, studies say.
Why restaurants need a strong brand image
Restaurants and other small businesses make a mistake when they fail to create a positive brand perception, one expert says.
6 Oscar-worthy dishes and drinks
Even average people like to celebrate the movie industry’s big night. What are you doing to win over that audience?
Casual dining gets cooler 
High-end concepts may grab all the glory, but casual dining dominates the sweet spot right now. Here’s why.
Fast casual pizza: It's what's for dinner
A USDA study finds that Americans eat a lot of pizza, much of it during the daypart in which fast casual operators need them to the most.
B Too immersed in Belgian food, culture
Bart Vandaele brings European style to Washington, DC
A look inside B Too
Bart Vandaele brings European style to Washington, DC
Brian Malarkey talks quirky cooking style 
Enlightened Hospitality’s casual concepts are thriving, thanks in no small measure to Brian Malarkey’s playful approach to food.
Valentine's Day second only to Mom's Day for restaurants
How to overcome potential glitches on a potentially profitable occasion
Restaurants aim Cupid's arrow at lovers
Looking for ideas to capture a bigger piece of the hefty Valentine’s Day pie?
The love/work equation: One couple's balancing act
Married to each other and their business, Brooke Williamson and Nick Roberts keep it on an even keel.
Niche products can spur takeout orders for full-service restaurants 
Half of all consumers order in at least weekly, Technomic says.
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