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 earned a bachelor’s degree in American Studies and a master’s in journalism.

Articles
MUFSO 2012: Lessons from failures essential to growth, operators say  1
Restaurant owners are bound to make some mistakes, but how they recover from those mistakes can have long-term ramifications.
Triple threat: Trey Foshee 
Forget the views. Creative ideas from Trey Foshee keep George’s at the Cove on the public’s radar.
Gold on tap: Tweaking your beverage menu 
Drinks are a powerful way to distinguish your restaurant—and improve the bottom line. Is your beverage menu all it can be?
Drinks help sharpen profit edge, Technomic says 
Consumer purchasing trends suggest that the time is right to tune up beverage menus.
Technology's the draw at new prototype 
Kitchen 67 Brann’s Café in Grand Rapids, MI, features iPads, wireless phone chargers and WiFi.
Infographic: OpenTable user review trends 
Take a look at the results of 15 million consumer restaurant reviews
Five quick tips for responding to online attacks  2
Kent Campbell, founder of InternetReputationManagement.com, offers five tips for dealing with negative reviews and comments
Pig in jar picture
10 Simple Ways to Trim the Fat: 6-10 
In the second part of a two-part series, Restaurant Hospitality offers the second half of its 10 ways for restaurants to easily cut expenses
Manhattan cocktail
More cocktail menus concentrate on the classics 
Classic cocktails like Manhattans, Sazeracs and gimlets are making a comeback on bar and restaurant menus, says Mintel
Consumers want more ethnic menu options, Technomic finds 
Most diners say chain restaurants aren’t providing enough ethnic variety.
Time to break out of the daypart box? 
As snacking gains popularity, restaurant guests want to eat or drink at their convenience, not yours.
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

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