Megan Rowe

Megan Rowe
Online 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 online 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 by Megan Rowe
Charging Ahead: Dave Magrogan 
Dave Magrogan has created and expanded concepts ranging from authentic Irish gastropubs to a health-focused brand called Harvest Seasonal Grill & Wine Bar.
Words from the W.I.S.E. 
What do a cowboy, a former governor and the inimitable Drew Nieporent have in common? Each has made an indelible mark on the restaurant industry.
8 Ways to Stem Bar Shrinkage 
A little overpouring here, a few free beers there, a few bottles dropped during the evening crush: These losses can add up.
Study: Local Ties Help Indie Operators 
Restaurant chains may control the lion’s share of marketing dollars and purchasing power, but recent Mintel research suggests that indies retain a distinctive edge over the competition.
7 Ways to Stem Bar Shrinkage 
A little overpouring here, a few free beers there: It may seem innocuous, but these losses can add up to as much as 25 percent of your bottom line.
Let's Get Social: 7 Ways to Leverage Social Media 
If you aren't already engaged or planning to be engaged on social media, time to wake up. It's now an expected part of your marketing mix, and ignoring it means you are probably leaving money on the table.
Sly as a Fox 
Sam Fox continues to grow his company, one concept at a time. He’s about pick up the pace.
Martinis: Make Mine Sweet 
DIY Bloody Mary bars are so last week. The new kid in town is a make-your-own martini bar.
Show, Tell, Order With an iPad 
Two recent iPad developments caught our eye: a restaurant in New York claims to run entirely on iPads; and a steakhouse chain has mounted its hefty wine list on the electronic tablets to take some of the guesswork out of wines.
Kiss Koffee Army Invading Sin City 
The uber-glam-rock band Kiss has decided to bring its global brand to Las Vegas via a rock-themed coffee shop and miniature golf course.
Healthy, Sustainable—and Growing 
Restaurant goers may be cutting back on their spending, but one category seems to be holding its own, and more: health-focused concepts.
Liquid Gold 
Despite the recession, your patrons are still thirsty. How can you get them to drink with you?
Peas in a Pod 
Chefs are the thoroughbreds in Boka Restaurant Group's growing stable of concepts, including Boka, Girl & The Goat and GT Fish & Oyster
Prepared for Takeoff 
Airports want to elevate their restaurant and retail profiles, but it’s not the easiest assignment. Just ask High Flying Foods.
5 Food Trends to Embrace Now 
Farm to table, artisan, from-scratch, house-made, house-cured, house-aged and plenty of other terms suggesting not-from-a-box get tossed around on menus, but it's clear that chefs and diners are more ready than ever to embrace ingredients and time-honored preparation techniques.
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