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
A nation of grazers spells opportunity 
Three square meals? That’s so last century.
Susan Feniger finds inspiration on the street 
See why simple fare from foreign lands is invading restaurant menus.
Far-flung yet focused 
Brad Friedlander steers a budding empire split between two distinct markets.
Gordon Ramsay's latest employs iPad wine lists  2
At Gordon Ramsey Steak at the Paris Las Vegas resort, 20 iPads rotate around the room and educate guests on the restaurant's 300-plus wine list
iPad-based POS a boon for mobile units 
Credit cards, tweeting all possible without internet connection.
The Industry Philadelphia
Staff meals go public at The Industry 
The Industry in Philadelphia pays tribute to the city's restaurant and bar employees
10 food trends for today  1
Looking to stay on top of your game? Read on.
Millennials shaping latest beverage trends 
Young adults are driving demand for craft beer, boutique spirits and more.
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.

Twitter Facebook Youtube Linkedin RSS Feeds Google Plus

Sponsored Introduction Continue on to (or wait seconds) ×