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.

Beer and whiskey devotees targeted in tastings 
Whiskey and beer tastings are more common as consumer demand expands.
10 ways to stretch your marketing dollars 
You don’t need deep pockets to build brand awareness.
Reigniting Smokey Bones 
Can a once-hot concept recapture its mojo?
People to watch: Gerard Craft 
This busy chef/owner is at the forefront of the St. Louis restaurant scene.
Seafood restaurant encourages educated consumers 
Turner’s Seafood sponsors a frank look at the issues.
Slater's 50/50: Come for the bacon burger. Stay for the experience. 
This burger-and-beer concept is poised for expansion.
The art of the meal 
Doug Katz takes a blank canvas and helps shape it into a lively museum restaurant space.
How to get the most impact from Instagram 
Constant Contact, an online marketing organization, collected these six tips to help businesses maximize the impact of Instagram
How four chefs leverage the promotional nature of Instagram 
Quick snapshots nurture an intimacy with current and would-be guests
Craft beer: The 'it' beverage 
This small but fast-growing segment appeals to younger consumers.
Essential stories from the past week 
The impact of a post-fiscal cliff economy, how consumers define healthful eating, and hotels adding fast-casual restaurants.
13 to watch in 2013 
The restaurant business is teeming with talent, but some of the players really stand out from the crowd. Keep a close eye on these folks—they are going places.
Smarter seating, service strategies help maximize revenues 
More efficient seating and a smoother service sequence can boost sales and profits.
Sweeter wines, deeper beer lists on tap for 2013 
Technomic top 10 trends outlook for adult beverages reflects surveys and sales patterns.
Small restaurant operators expanding despite the odds 
Beating the odds and competing against the resources of the big chains isn’t easy, but many concept creators have found a formula that works. What are they doing right?
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×