Megan Rowe


Megan Rowe
Managing 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 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.

Show, Tell, Order With an iPad 
Two recent iPad developments caught our eye: a restaurant in New York claims to run entirely on iPads; and a steakhouse chain has mounted its hefty wine list on the electronic tablets to take some of the guesswork out of wines.
Kiss Koffee Army Invading Sin City 
The uber-glam-rock band Kiss has decided to bring its global brand to Las Vegas via a rock-themed coffee shop and miniature golf course.
Healthy, Sustainable—and Growing 
Restaurant goers may be cutting back on their spending, but one category seems to be holding its own, and more: health-focused concepts.
Liquid Gold 
Despite the recession, your patrons are still thirsty. How can you get them to drink with you?
Peas in a Pod 
Chefs are the thoroughbreds in Boka Restaurant Group's growing stable of concepts, including Boka, Girl & The Goat and GT Fish & Oyster
Prepared for Takeoff 
Airports want to elevate their restaurant and retail profiles, but it’s not the easiest assignment. Just ask High Flying Foods.
5 Food Trends to Embrace Now 
Farm to table, artisan, from-scratch, house-made, house-cured, house-aged and plenty of other terms suggesting not-from-a-box get tossed around on menus, but it's clear that chefs and diners are more ready than ever to embrace ingredients and time-honored preparation techniques.
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

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