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
Catchy condiments a hallmark of Plan Check Kitchen 
Burgers get a boost with chef Ernesto Uchimuru’s leathers, fruit ketchup, green mayo and more.
Batali and friends backing AIDS-eradication promotion 
Mario Batali and meat purveyor Pat LaFrieda are urging the restaurant community to support a campaign to eradicate AIDS.
James Beard Awards honor standout chefs, restaurants 
Recap of the 2014 James Beard Award- winning chefs and restaurants announced earlier this week
Restaurant guests not ready to pay extra for that ketchup  2
Charges for condiments, bread, water remain controversial.
Restaurant sales rebounded in March, NRA says 
Diners are returning to restaurants as a brutal winter for much of the U.S. draws to a close.
Chicago restaurants to try during NRA Show 2014
So many great restaurants, so little time: Visitors to Chicago face that happy conundrum
Paul Hibler grows SoCal restaurant portfolio 
Value, local character and distinctive design mark Paul Hibler’s growing portfolio of Southern California-based restaurants.
7 strategies to control opening costs  2
Careful site selection, space planning and alternative sourcing strategies all pay off when building a new restaurant.
5 steps to containing workers' comp costs 
A proactive attitude toward safety is the best defense, one insurer says.
Home meal prep flattens, tippling drops 
Americans may soon be dining out more, but they’re also drinking less, studies say.
Why restaurants need a strong brand image 
Restaurants and other small businesses make a mistake when they fail to create a positive brand perception, one expert says.
6 Oscar-worthy dishes and drinks 
Even average people like to celebrate the movie industry’s big night. What are you doing to win over that audience?
Casual dining gets cooler 
High-end concepts may grab all the glory, but casual dining dominates the sweet spot right now. Here’s why.
Fast casual pizza: It's what's for dinner 
A USDA study finds that Americans eat a lot of pizza, much of it during the daypart in which fast casual operators need them to the most.
B Too immersed in Belgian food, culture 
Bart Vandaele brings European style to Washington, DC

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