Megan Rowe

Managing Editor,

Megan Rowe
Managing Editor
Restaurant Hospitality
Email: megan.rowe
Phone: 216-931-9951
Follow Megan on Twitter: @restaurantrowe

Managing 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 EatBeat e-newsletter. She also edits Show Daily, a newspaper for the annual National Restaurant Association Restaurant, Hotel-Motel Show.

Over a long career as an award-winning business and travel journalist, Megan has reported on food, hospitality, travel destinations and meetings for a variety of media outlets. She is a graduate of Case Western Reserve University and Ohio State University.

Intro Chicago spotlights next-gen culinary talent 
Chefs with a killer menu or restaurant concept but no idea how to bring it to life now have a way to test the waters in a serious way: a chef-in-residence gig at Intro.
15 to watch in 2015 
This year’s crop of budding legends is going places
How the Broadmoor f&b stays in tune with the times 
How the Broadmoor resort keeps its food and beverage concepts relevant to a demanding clientele.
Food freshness, transparency increasingly key to many consumers  2
Growing ranks of restaurant customers want more fresh food with a pedigree, according to recent research updates from two foodservice consulting firms.
NRA, SBA hype local dining on Small Business Saturday 
Local businesses take the spotlight the Saturday following Thanksgiving, the busiest shopping weekend of the year.
Flat Top Grill makeover taps into consumer trends 
Post-bankruptcy, a brand that has plodded along for two decades gets a push from new owners, management.
Schnaps stars at new San Diego restaurant 
Rare Form, described as a contemporary Jewish deli in San Diego, has a bar dedicated to Schnaps. Yes, Schnaps.
Three ways restaurant owners can better manage credit 
A rosier credit picture can reduce certain business costs.
Trendinista: When it comes to cocktails, tea is hot 
Mixologists are leveraging the popularity of tea with new tea-tinged libations.
4 ways to prevent payroll pitfalls 
Timing and taxes factor into this essential task for restaurant owners.
2015 restaurant trends preview 
Hybrid cuisines and technological advancements are undermining any sense of authenticity, one prominent restaurant advisory group argues.
Multiconcept restaurant operators share tips for growth 
Speakers at this year's MUFSO conference say it pays to be flexible when looking to expand
Building a better bar menu 
A great bar menu is a powerful tool for driving sales, fueling drink orders and more.
Restaurant guests favor regular minimum wage hikes  2
Note to restaurant operators: Your guests favor a higher minimum wage
Penton Restaurant Group

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