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.

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
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
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