Megan Rowe

Megan
Rowe

Megan Rowe
Managing 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 managing 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
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
Tripped By a Goat 
In the end, it was a goat that did her in a goat leg, to be precise. Jody Adams held her own on the latest season of Top Chef Masters, until she was banished
Five Trends You Can't Ignore 
In the restaurant business, if you're not constantly evolving, you're dead. What's on the horizon? What's fresh and new? What's filling seats and keeping
Marathon Man 
Atelltale sign of Zack Bruell's longevity is the fact that three of his restaurants have landed on Esquire's annual list of best new restaurants over
Way Out West 
HE WAS ON TRACK to become an electrical engineer, but Jimmy Schmidt caught the cooking bug while studying briefly in France. He ended up in Boston, working
Meals on Wheels 
ONE SILVER LINING in the cloud dogging the restaurant business is the proliferation of food trucks in major cities across the country. Utilitarian lunch
Cut It Out 
In today's survival of the fittest, are you doing all that you can to stay lean and mean? We scouted around for some ideas to trim the fat, and here's
Firebirds: Flame On 
In a field crowded with aggressive competitors, pinpointing a new niche is tricky, but Dennis Thompson thinks he's done just that. Launching Firebirds
British Invasion 
April Bloomfield has managed a difficult trick with The Spotted Pig, converting even jaded New Yorkers into fans of British gastropub fare
Keep It Casual 
It doesn't take a genius to figure out that many Americans are trading down on their already less-frequent dining out occasions. Many upscale owners and
Q & A: Style & Substance 
Piero Selvaggio is a textbook example of the American Dream gone right. Arriving from Sicily at age 18, he worked his way up from busboy to manager, attending
Play with Fire? Bad Idea 
Desperate times call for desperate measures, but two cash-strapped Auckland, NZ restaurant owners took things too far. The pair recently bought
Concepts of Tomorrow: Much Ado About Mozzarella 
Fresh mozzarella is nothing new, but building a restaurant concept around it well, that's a novelty. Nancy Silverton, Mario Batali and Joe Bastianich blazed some trails when they located a mozzarella bar at the center of Osteria Mozza's dining room. But Obika takes the idea a step further.
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