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> Megan Rowe
Articles by Megan Rowe
MUFSO 2012: Chef talks pig heads, sustainability and empire building
Chef Jonathon Sawyer's Cleveland, Ohio, restaurants include Greenhouse Tavern, Noodlecat and Sawyer’s Street Frites.
MUFSO 2012: Food trucks boost budding concepts, established brands
Food trucks have evolved from a hot trend to a tool that’s equally useful for industry newcomers and established brands.
MUFSO 2012: Lessons from failures essential to growth, operators say
Restaurant owners are bound to make some mistakes, but how they recover from those mistakes can have long-term ramifications.
Triple threat: Trey Foshee
Forget the views. Creative ideas from Trey Foshee keep George’s at the Cove on the public’s radar.
Gold on tap: Tweaking your beverage menu
Drinks are a powerful way to distinguish your restaurant—and improve the bottom line. Is your beverage menu all it can be?
Drinks help sharpen profit edge, Technomic says
Consumer purchasing trends suggest that the time is right to tune up beverage menus.
Technology's the draw at new prototype
Kitchen 67 Brann’s Café in Grand Rapids, MI, features iPads, wireless phone chargers and WiFi.
Infographic: OpenTable user review trends
Take a look at the results of 15 million consumer restaurant reviews
Five quick tips for responding to online attacks
Kent Campbell, founder of InternetReputationManagement.com, offers five tips for dealing with negative reviews and comments
10 Simple Ways to Trim the Fat: 6-10
In the second part of a two-part series, Restaurant Hospitality offers the second half of its 10 ways for restaurants to easily cut expenses
More cocktail menus concentrate on the classics
Classic cocktails like Manhattans, Sazeracs and gimlets are making a comeback on bar and restaurant menus, says Mintel
Consumers want more ethnic menu options, Technomic finds
Most diners say chain restaurants aren’t providing enough ethnic variety.
Time to break out of the daypart box?
As snacking gains popularity, restaurant guests want to eat or drink at their convenience, not yours.
A nation of grazers spells opportunity
Three square meals? That’s so last century.
Susan Feniger finds inspiration on the street
See why simple fare from foreign lands is invading restaurant menus.
Measuring social media success begins with a clear vision
Do your restrooms pass the customer sniff test?
Healthy industry on full display at NRA Show
Shandy category to boost bar business this summer
Is the party over for automatic gratuities?
Are you still working on that?
10 thoughts: Ryan McCaskey
Are your managers betraying you?
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