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 earned a bachelor’s degree in American Studies and a master’s in journalism.

14 to watch in 2014 
It isn’t easy proclaiming 14 standouts from a nationwide pool of hundreds doing amazing things, but we did.
8 more to watch in 2014 
Here are eight more movers and shakers to keep your eye on over the next year.
10 consumer trends driving restaurant decisions 
Guests seek a balance of healthful and indulgent choices, research suggests.
NPD hints at better days in 2014 
As incomes rise and unemployment continues to fall, the year ahead looks promising.
Starbucks unveils next-gen neighborhood coffee shop 
A new unit in the French Quarter of New Orleans ratchets up the local flavor.
Robert Irvine likes a good challenge 
His latest Food Network show, Restaurant Express, puts nine contestants through a gauntlet of challenges.
November a weak month for restaurants 
Shopping may be eroding restaurant spending, GuestMetrics suggests.
Breakfast segment remains ripe for growth, studies suggest 
Convenience and flexibility are factors in growth.
Overuse waters down popular menu buzzwords 
Some terms have been so co-opted that they are virtually meaningless
Can receipts correct bad eating habits? 
A post-meal nutritional analysis may affect future ordering patterns.
How one operator developed a concept on a shoestring 
Start small, spend conservatively, owner advises.
10 restaurants not meant for the 99 percent 
Prized ingredients and rare ambiance contribute to the jaw-dropping tab.
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.

Twitter Facebook Youtube Linkedin RSS Feeds Google Plus

Sponsored Introduction Continue on to (or wait seconds) ×