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
10 menu trends on Technomic’s radar for 2013  1
Updating your menu? Consider chicken, snacks and less-familiar ethnic tastes.
Video: Nancy Silverton’s take on bruschetta 
Tricks of the trade from a master.
How do you like me now? 
Here are seven recent projects that tackled a variety of issues — with style.
Deals’ appeal on the wane, NPD says 
Package promos and value menus may be the new norm.
MUFSO 2012: Chef talks pig heads, sustainability and empire building 
Chef Jonathon Sawyer's Cleveland, Ohio, restaurants include Greenhouse Tavern, Noodlecat and Sawyer’s Street Frites.
MUFSO 2012: Food trucks boost budding concepts, established brands 
Food trucks have evolved from a hot trend to a tool that’s equally useful for industry newcomers and established brands.
MUFSO 2012: Lessons from failures essential to growth, operators say  1
Restaurant owners are bound to make some mistakes, but how they recover from those mistakes can have long-term ramifications.
Triple threat: Trey Foshee 
Forget the views. Creative ideas from Trey Foshee keep George’s at the Cove on the public’s radar.
Gold on tap: Tweaking your beverage menu 
Drinks are a powerful way to distinguish your restaurant—and improve the bottom line. Is your beverage menu all it can be?
Drinks help sharpen profit edge, Technomic says 
Consumer purchasing trends suggest that the time is right to tune up beverage menus.
Technology's the draw at new prototype 
Kitchen 67 Brann’s Café in Grand Rapids, MI, features iPads, wireless phone chargers and WiFi.
Infographic: OpenTable user review trends 
Take a look at the results of 15 million consumer restaurant reviews
Five quick tips for responding to online attacks  2
Kent Campbell, founder of InternetReputationManagement.com, offers five tips for dealing with negative reviews and comments
Pig in jar picture
10 Simple Ways to Trim the Fat: 6-10 
In the second part of a two-part series, Restaurant Hospitality offers the second half of its 10 ways for restaurants to easily cut expenses
Manhattan cocktail
More cocktail menus concentrate on the classics 
Classic cocktails like Manhattans, Sazeracs and gimlets are making a comeback on bar and restaurant menus, says Mintel
Penton Restaurant Group

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