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
Tough Cookie 
Boston's Barbara Lynch has an eye for opportunities, and the guts to pursue them.
Boulevard: The Best Damn Restaurant, Period! 
Admired by peers, and beloved by locals, this Bay Area spot has remained at the top of its game.
Great Bar Grub 
Long an afterthought, bar food is getting a second look at many restaurants.
Sam the Man 
Sam Hazen is known for balancing menu choices with business realities.
10 Tips to Trim the Fat 
Looking for ways to boost your bottom line?
Edgy Hotel Restaurants 
A decade or two ago, hotel restaurants were loss leaders. How the tables have turned.
Mr. South Beach 
Impresario Lee Schrager made the South Beach Wine & Food Festival a must-do for chefs and foodies
Faces to watch in 2011 
What does it take to stand out from the pack? Here, in no particular order, are 11 (actually 12) who are blazing new trails
Think Global, Stay Local 
Charlotte's Frank Scibelli has succeeded by finding unfilled niches
Move Forward-Or Die 
Tastes change. To survive, you need to change with them. Here's how
True Brit: Jason Atherton 
This accomplished London chef has paid his dues many times over; now it's his turn to be in the limelight.
Small Price, Big Impact 
Your guests still want to be indulged. Here's how you can oblige them
8 Ideas To Raise The Service Bar 
What defines good service? It depends?
Salaries: How Do You Measure Up? 
If you're a female thinking about enrolling in culinary school to boost your earning power in the restaurant business, you might want to think twice.
The Best Damn Restaurant, Period! 
You know a place is good when guests many of them chefs-are willing to endure a wait for a table in the wee hours. That's the kind of following Eric and
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