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
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?
Chef Jason Alley serves Southern comfort 
Jason Alley’s simple comfort fare is a crowd pleaser.
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.
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