Megan Rowe

Managing Editor,

Megan Rowe
Managing Editor
Restaurant Hospitality
Email: megan.rowe
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

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.

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.
Building a better burger concept: Thomas Salamunovich  2
Chef Thomas Salamunovich recently opened his seventh Larkburger, a spinoff from his upscale Vail spot, Larkspur. What's up next?
Are rising gas prices driving you to distraction? 
Consumers are paying more at the pump. How is that affecting restaurant operators?
Last-minute tax tips for restaurant owners  2

Springtime can be a taxing time for small-business owners—maybe even more so for restaurant operators, who deal with a variety of tax and accounting issues specific to the industry. 


Stacy Gilbert, a partner with accounting firm Citrin Cooperman, points out a few items that you may have overlooked while gathering files for your accountant:

Feeding Kids: The New Rules 
Looking to ramp up business from families? The menu is important, sure — but it's more than just food.
Outlook for Restaurants Rosier Than Overall Economy 
Assuming that spiraling gas prices don’t pull the rug out from under any fragile recovery, restaurant operators might finally feel like celebrating a little this year.
Yard House gains ground across U.S. 
What’s fueling the growth spurt at this California-bred brand?
NRA Show 2012 Menu: Clinton, Kids' Eats, Innovators 
Former President Bill Clinton will give the keynote address at the 2012 NRA Show.
Fridge Raid: Hedy Goldsmith  1
Inside the world of the Michael’s Genuine Food & Drink executive pastry chef.
NRA Show 2012 Menu: Clinton, Kids’ Eats, Innovators 
Former President Bill Clinton will provide the keynote speech during the show.
Yard House gains ground across U.S. 
What’s fueling the growth spurt at this California-bred brand?
Low-Ball Luxury 
Looking for ways to pamper your guests without breaking the bank?
Penton Restaurant Group

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