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.

8 ways technology can raise your game 
Streamlined operations and a smoother guest experience are both within reach. But where to start?
Eat Index: Los Angeles 
Eat Index tracks the hottest new concepts in markets around the country.
Many deem dining out less of a necessity 
An NPD study explores why restaurant traffic is stagnating; Chipotle fans unfazed by price hikes.
With a new restaurant, Hans Rockenwagner bakes on 
With Café Rockenwagner, the star chef gives the masses what they want
Do Americans care about sodium? 
Americans care about the sodium content of their food. Or do they?
Alex Borgognone brings sushi star to New York 
Alex Borgognone has harnessed one chef’s passion for a single product into a thriving operation.
Arriving soon: Amazon meal delivery 
5 things you need to know this week
Tea’s hot, restaurant sales less so 
5 things you need to know now
Key steps in crafting a Millennial-friendly marketing strategy 
Designing restaurant loyalty programs that address Millennials' preferences can improve results.
Tal Ronnen brings vegan cuisine to the masses 
Perhaps more than anyone, Tal Ronnen has made vegan food appealing to the masses.
Study: Time to up your sandwich-making game 
Restaurants where sandwich offerings combine size and substance with sizzle have the best prospects for growth.
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.
Penton Restaurant Group

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