Megan Rowe

Megan
Rowe

Megan Rowe
Managing 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 managing 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
Raise your social status  1
8 ways to leverage social media
David Kinch: The tsar of terroir  1
Manresa is arguably the ultimate farm-to-table restaurant in the U.S.
Latest gastropubs lean toward the classics 
The gastropub formula—showcasing uncommon beer and other adult beverages, supported by menus that blow typical bar food out of the water—seems to be a winning combination for operators and customers.
Matthias Merges: Grillin', Chillin' at Chicago's Yusho 
After 14 years as Charlie Trotter's right hand man, Matthias Merges has launched his own restaurant, a sophisticated street food spot in Chicago's Logan Square.
Sandwiches get a bigger bite of orders, study finds 
Sandwiches are more popular than ever, thanks to lower prices, greater variety, fresher ingredients, flexible portions and healthier choices, Technomic says.
Think outside the box for better-for-you barbecue 
With summer grilling season around the corner, and more of your customers thinking about health when they dine out, we're sharing some tips from chef Renee Zonka.
Kids' meals with toys find fewer takers 

McDonald’s iconic Happy Meals and their ilk don’t cut it the way they did in the past, according to the NPD Group.

Get 'er done: 7 ways to speed up service  1
Shaving even a little time from your service can pay off handsomely in the long run.
Five simple responses to common customer complaints  1

 

The last thing a customer with a complaint wants to hear you say is: “You’re wrong.” What they want to hear is that you understand them, appreciate them and agree with them on the importance of the value they have cited in their complaint.

Matt Eisler digs deep with Trenchermen  1
Matt Eisler has created some of Chicago’s most popular bars and restaurants. His latest venture, set to open in May 2012, is the much-anticipated Trenchermen.
Truly Mexican: Roberto Santibañez 
This French-trained chef is creating authentic Mexican cuisine at a level few chefs achieve in this country.
Building a better burger concept: Thomas Salamunovich  2
Chef Thomas Salamunovich recently opened his seventh Larkburger, a spinoff from his upscale Vail spot, Larkspur. What's up next?
Are rising gas prices driving you to distraction? 
Consumers are paying more at the pump. How is that affecting restaurant operators?
Last-minute tax tips for restaurant owners  2

Springtime can be a taxing time for small-business owners—maybe even more so for restaurant operators, who deal with a variety of tax and accounting issues specific to the industry. 

 

Stacy Gilbert, a partner with accounting firm Citrin Cooperman, points out a few items that you may have overlooked while gathering files for your accountant:

Feeding Kids: The New Rules 
Looking to ramp up business from families? The menu is important, sure — but it's more than just food.
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