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
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.

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.
Penton Restaurant Group

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