Restaurant Hospitality
Home > Megan Rowe

Megan Rowe

Articles by Megan Rowe
Far-flung yet focused 
Brad Friedlander steers a budding empire split between two distinct markets.
Gordon Ramsay's latest employs iPad wine lists 2
At Gordon Ramsey Steak at the Paris Las Vegas resort, 20 iPads rotate around the room and educate guests on the restaurant's 300-plus wine list
iPad-based POS a boon for mobile units
Credit cards, tweeting all possible without internet connection.
The Industry Philadelphia
Staff meals go public at The Industry
The Industry in Philadelphia pays tribute to the city's restaurant and bar employees
10 food trends for today  1
Looking to stay on top of your game? Read on.
Millennials shaping latest beverage trends
Young adults are driving demand for craft beer, boutique spirits and more.
Raise your social status  1
8 ways to leverage social media
David Kinch: The tsar of terroir 1
Manresa is arguably the ultimate farm-to-table restaurant in the U.S.
Latest gastropubs lean toward the classics
The gastropub formula—showcasing uncommon beer and other adult beverages, supported by menus that blow typical bar food out of the water—seems to be a winning combination for operators and customers.
Matthias Merges: Grillin', Chillin' at Chicago's Yusho
After 14 years as Charlie Trotter's right hand man, Matthias Merges has launched his own restaurant, a sophisticated street food spot in Chicago's Logan Square.
Sandwiches get a bigger bite of orders, study finds 
Sandwiches are more popular than ever, thanks to lower prices, greater variety, fresher ingredients, flexible portions and healthier choices, Technomic says.
Think outside the box for better-for-you barbecue
With summer grilling season around the corner, and more of your customers thinking about health when they dine out, we're sharing some tips from chef Renee Zonka.
Kids' meals with toys find fewer takers

McDonald’s iconic Happy Meals and their ilk don’t cut it the way they did in the past, according to the NPD Group.

Get 'er done: 7 ways to speed up service 1
Shaving even a little time from your service can pay off handsomely in the long run.
Five simple responses to common customer complaints 1

 

The last thing a customer with a complaint wants to hear you say is: “You’re wrong.” What they want to hear is that you understand them, appreciate them and agree with them on the importance of the value they have cited in their complaint.

Editor's Picks
  1. Measuring social media success begins with a clear vision  
  2. Do your restrooms pass the customer sniff test?  
  3. Healthy industry on full display at NRA Show  
  4. Is the party over for automatic gratuities?   
  5. Five steps to help sell your restaurant now  

Current Issue
Are you still working on that?
10 thoughts: Ryan McCaskey
Are your managers betraying you?
CURRENT ISSUE
 / ARCHIVE
Twitter Facebook Youtube Linkedin RSS Feeds Google Plus

Click Here for More Jobs

 
Navigate Restaurant-Hospitality.com
Penton Restaurant Group
Copyright © 2013 Penton