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
Pouring it on at the Boarding House 
Alpana Singh’s Chicago restaurant puts wine front and center.
Small restaurant design changes can pay off  1
Time for a design refresh? Minor makeovers can do wonders for your image, efficiency and bottom line.
Quality trumps price in value equation
A surprisingly large number of consumers say they care more about restaurant food quality than the price tag, NPD finds.
Phil Krajeck takes root 
Phil Krajeck lives and breathes locavore at Nashville’s Rolf & Daughters.
Consumers see 'healthy' differently than restaurants do
NPD report says most common tactic is cutting back on orders.
18 things we learned from Anthony Bourdain
At the NRA Show, Bourdain judged a mixology contest, signed books and commanded the stage for an hour-long talk.
Ready to live in the cloud?
A panel of operators at the NRA Show shared their experiences with migrating technology to the cloud.
Have you hugged your servers lately? 1
New study shows consumers respond well to great service.
Breakfast sandwich category expanding
If you serve breakfast, and your menu doesn’t already list a breakfast sandwich or two, you’re probably missing the boat.
Tequila takes off 
Consumer interest in premium and artisanal tequilas spurts creative cocktail ideas.
What restaurant customers want  1
If you think you know your audience, think again. Restaurant guests can be a fickle bunch.
2013 NRA Show promises Schultz, Bourdain and extended show floor 
As always, if you need it, you’ll find it here.
Fabio Viviani burnishes his brand 
His outgoing nature and business smarts are working to the advantage of this shrewd Top Chef alum.
How to cultivate loyalty through a culture of success  2
Meatheads Burgers & Fries has a formula to solve the restaurant people puzzle.
Beer and whiskey devotees targeted in tastings 
Whiskey and beer tastings are more common as consumer demand expands.
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