Megan Rowe


Megan Rowe
Managing Editor
Restaurant Hospitality
Email: megan.rowe
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

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.

More chefs have bugs on the brain 
Scorpions, grasshoppers and crickets pop up in unexpected places.
Americans count on restaurants for help with holiday feasts 
The vast majority of Americans dine at home on Thanksgiving, but that hardly means the meal is home cooked.
NPD: Kids less thirsty for water than their parents 
First Lady Michelle Obama calls for a change in beverage choices among children.
New Yorkers' latest craze: Biscuits 
Empire Biscuit brings a taste of the South to the Big Apple.
Wahlbergs' eatery inspires new reality show 
A&E to feature Wahlburgers, a Boston-area burger concept owned by actor brothers’ family.
Pinot gaining on cabernet as top red wine 
Survey on wines sold by the glass track price trends and ordering habits.
Debbie Gold lets her hair down 
The James Beard Award-winning chef discusses her menu at the new Red Door Woodfire Kitchen & Bar
A look behind the red door: Boca and Sotto
David Falk’s two new restaurants are major players in a downtown Cincinnati renaissance.
New life for a storied Cincinnati restaurant location 
David Falk’s two new restaurants are major players in a downtown Cincinnati renaissance.
Owners test solutions to the bread dilemma  10
To charge, or not to charge? That is the question.
'Natural' claims attract more scrutiny 
In light of growing legal challenges, it’s probably wise to choose menu wording carefully.
Beards bad, smiling good, new study suggests 
Consumers have a higher opinion of clean-shaven, friendly hospitality workers.
9 steps to a better bottom line  1
Business is picking up, but profits remain elusive. How can you turn it around?
Chefs boycott Canadian seafood, seek fraud protection
Livelihood threatened, Bourdain says.
Restaurants vulnerable to religious discrimination claims
Hours, uniforms and alcohol are often sticking points.
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