Megan Rowe

Megan Rowe
Online Editor
Restaurant Hospitality
Email: megan.rowe
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

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
Back in the Saddle: Melissa Perello 
Nearly three years after walking away from the stoves, RH Rising Star Melissa Perello has returned, this time as chef/owner of Frances
Many Hunger for All-Day Breakfast 
If you already do breakfast, you might consider expanding your hours, or at least giving customers the option to order breakfast foods throughout the day
Pyles Style 
One of the great creative talents who helped elevate the status of Southwestern cuisine, Stephan Pyles hardly needs an introduction. Starting at Dallas's
Beat the Recession Blues 
Boost Your Text Appeal Direct digital marketing can be a shortcut to your guests' stomachs. You might think hyping your restaurant through text or e-mail
Basqueing By the Bay 
Basque cuisine dominates at the upscale Piperade and the less formal Bocadillos, chef Gerald Hirigoyen's two popular San Francisco restaurants. He arrived
Green is Good 
10 simple ways to profit from operating an environmentally friendly space.
Power Player 
Scott Feldman, founder of Two Twelve Management & Marketing, has had a big hand in boosting some of the hottest chefs into household names. Feldman's
True Blue 
Chicago native Michael McDonald returned to his old stamping grounds about a year ago to take the helm at One Sixtyblue. In the last year, he has reinvented
Coffee Watch 
Coffee wars have dominated the beverage world over the last two years. Just when it seemed Starbucks had a lock on the premium coffee market, virtually
Quirks That Work: Ideas to Get Your Marketing Message Across 
Winning the battle to fill seats is always a challenge, but these days it takes more than just tasty food, sharp service and exceptional surroundings. People need to be lured.
Small But Mighty 
Maria Hines made a name for herself as executive chef at Earth & Ocean in Seattle's W Hotel, but it wasn't until she opened her own restaurant in 2006
The Best Damn Restaurant, Period! 
It isn't Easy getting everything right, but it's definitely possible. Once in a blue moon a restaurant assembles the total package: the right concept
What the Web Can Do For You 
Doug Washington was a little baffled and disturbed by a scathing review that popped up on the first week his Anchor and Hope debuted in San Francisco
Fishing for Families 
Yankee Pier, a burgeoning concept from Lark Creek Restaurant Group, is about as different from a McDonald's as you can get; still, both brands are aiming
NRA Show Rolls Back into Chicago 
The 90th annual National Restaurant Association Restaurant, Hotel-Motel Show might have shrunk a tad, thanks to the economy, but have no fear. There will
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