Tony Roma's
Tony Roma's is an American casual-dining restaurant brand best known for baby back ribs and barbecue sauce.
Last updated August 22, 2026
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Overview
Tony Roma's is an American casual-dining restaurant chain operated by Romacorp Inc. and identified primarily with baby back ribs, barbecue sauce, and a broadly American menu. Tony Roma opened the first restaurant on January 20, 1972, in North Miami, Florida. Before entering restaurant ownership, Roma worked as a food-and-beverage specialist for the Playboy Club. The original concept was not initially focused on ribs: it served steaks and burgers. The brand's defining product emerged when chef David Smith prepared grilled baby back ribs with a barbecue sauce during the restaurant's first years. The dish became sufficiently popular to move onto the permanent menu and eventually became the restaurant's signature offering. A major ownership and growth turning point came in 1976, when Clint Murchison Jr., owner of the Dallas Cowboys, acquired a majority stake. Roma and Murchison then established Roma Corporation, a jointly owned business responsible for operating restaurants and selling franchises. The partnership supplied capital and commercial direction for an international expansion strategy. Tony Roma's opened its first overseas restaurant in Tokyo in 1979, making it an early American restaurant chain to pursue international development. By 1983, the system had reached 30 restaurants worldwide. During the 1980s, the company increasingly emphasized franchising rather than relying chiefly on company-owned units. Murchison transferred his interest to his children in 1984, while business associate Kenneth Reimer became chief executive. Roma also sold his interest to the Murchison family. Under Reimer, the brand expanded its menu, added locations, and remodeled older restaurants. Its food range developed beyond ribs to include steaks, burgers, chicken, seafood, pasta, sandwiches, appetizers, vegetarian dishes, desserts, and cocktails. International restaurants have also adapted some offerings to local preferences. Menu development has remained an ongoing part of the brand's operating model, with specials, seasonal dishes, and chef-created items used alongside the core ribs proposition. In the early 2000s, Frank Steed became president and chief executive, and David Grail led menu development. Steed negotiated agreements intended to add restaurants in South America, Europe, and the Middle East. The company also underwent leadership changes in its culinary organization: original head chef David Smith retired in 2001, and Bob Gallagher joined as the first executive chef in 2006. Tony Roma died in 2003 in Hemet, California, aged 78. Tony Roma's has operated mainly through international franchise and licensing relationships. Its geographic footprint has included North and South America, Europe, the Middle East, Asia, Australia, and New Zealand. The brand reported more than 100 locations on six continents in 2020, with most restaurants outside the United States. It has also pursued development in emerging markets, including opening a restaurant in Myanmar in 2015. In the United States, the chain has experienced a comparatively smaller footprint and periodic closures, while continuing to test selected new franchises and concepts. The company extended the brand beyond traditional Tony Roma's restaurants with TR Fire Grill, a modern American restaurant and lounge concept launched in Orlando, Florida, in 2015. Retail activity has included Tony Roma's branded frozen meals manufactured and distributed by Rupari Food Services, as well as the brand's original barbecue sauce sold through supermarkets. In 2023, Mohaimina “Mina” Haque became chief executive and the first woman to hold that position in Tony Roma's history. The brand's current identity remains centered on accessible American casual dining, globally franchised restaurants, ribs, and barbecue-led menu recognition.
History
Tony Roma's began on January 20, 1972, when Tony Roma opened a restaurant in North Miami, Florida. Roma had previously worked in food and beverage at the Playboy Club. The first restaurant emphasized steaks and burgers rather than ribs. Its defining menu change came when chef David Smith prepared grilled baby back ribs with Tony Roma's barbecue sauce. Customer response led the restaurant to make ribs a permanent menu item, and the dish became the basis of the brand's identity. In 1976, Clint Murchison Jr. acquired a majority interest in the restaurant. Murchison, who owned the Dallas Cowboys, and Roma formed Roma Corporation to operate restaurants and develop franchises. The new ownership structure gave the business a platform for expansion beyond Florida. Tony Roma's opened its first international location in Tokyo in 1979. By 1983, the chain had 30 restaurants worldwide. During the middle of the 1980s, management favored a greater reliance on franchise restaurants over company-owned units. Murchison sold his shares to his children in 1984, and Kenneth Reimer, a Murchison business associate, became chief executive. Roma also sold his interest to the Murchison children. During Reimer's tenure, the company expanded its menu and restaurant base and remodeled older units. The brand developed from a rib-focused restaurant into a broader casual-dining operation offering steaks, burgers, chicken, seafood, pasta, sandwiches, appetizers, vegetarian food, desserts, and alcoholic beverages. International operators have been able to adjust parts of the menu for local tastes. The company continued international expansion into Europe, South America, the Middle East, Asia, Australia, and other markets. In 2002, Frank Steed became president and chief executive, while David Grail took responsibility for menu development. Steed arranged agreements for additional restaurants in South America, Europe, and the Middle East. The culinary organization also changed over time: David Smith retired in 2001, and Bob Gallagher joined as the brand's first executive chef in 2006. Tony Roma died in 2003 in Hemet, California, at age 78. Tony Roma's has generally operated through a combination of franchised, licensed, and company-related restaurants. The system reached more than 100 locations on six continents by 2020. The United States footprint became relatively smaller as some locations closed, while international restaurants accounted for much of the chain's presence. The brand continued to pursue new agreements in emerging and established markets, including Myanmar, Spain, Nicaragua, Bolivia, Mexico, Australia, and New Zealand. In 2015, Romacorp launched TR Fire Grill in Orlando, Florida. The concept used modern American cuisine and cocktails and represented an effort to extend the company's restaurant portfolio beyond its traditional Tony Roma's format. The core brand also expanded into retail: Rupari Food Services manufactures and distributes frozen meals based on Tony Roma's menu, and the company's original barbecue sauce is sold in supermarkets. In 2016, the restaurant chain introduced a brand makeover and new store model. In 2018, it opened a South Palm Beach location, described as its first United States franchise in six years and first new United States restaurant since 2014. In June 2023, Mohaimina “Mina” Haque was appointed CEO, becoming the first woman to lead the company in that role. Tony Roma's remains an active international casual-dining brand centered on ribs and barbecue.
- 2023
Mina Haque becomes CEO
[1]Mohaimina “Mina” Haque became the first female chief executive in Tony Roma's history.
- 2020
More than 100 locations operate on six continents
[1]The international franchise system was reported to have more than 100 locations across six continents.
- 2018
South Palm Beach restaurant opens
[1]The opening represented a return to new United States franchise development after a multiyear gap.
- 2016
Brand makeover and new restaurant model
[1]Tony Roma's introduced a refreshed visual and restaurant format.
- 2015
TR Fire Grill launches
[1]Romacorp opened the first TR Fire Grill location in Orlando, Florida.
- 2002
Frank Steed becomes president and CEO
[1]Frank Steed took over senior leadership while David Grail became responsible for menu development.
- 1984
Murchison family assumes ownership interests
[1]Clint Murchison Jr. sold his shares to his children, and Tony Roma also sold his interest to them.
- 1983
Restaurant network reaches 30 locations
[1]Tony Roma's had expanded to 30 restaurants worldwide.
- 1979
First international restaurant opens in Tokyo
[1]The Tokyo restaurant marked the beginning of Tony Roma's overseas growth.
- 1976
Clint Murchison Jr. acquires a majority stake
[1]Murchison's investment led to the creation of Roma Corporation with Tony Roma and supported later international expansion.
Products and positioning
An internationally franchised American casual-dining brand positioned around baby back ribs, barbecue flavor, and a broad, approachable American menu.
Restaurant entrée · 1972
Baby back ribs
Baby back ribs are the product most closely associated with Tony Roma's. They entered the menu after chef David Smith's grilled-rib preparation became popular at the original North Miami restaurant. Served with the brand's barbecue sauce, ribs transformed the business from a general steak-and-burger restaurant into a barbecue-led casual-dining chain.
Retail food product
Original barbecue sauce
Tony Roma's original barbecue sauce extends the restaurant's signature flavor into retail channels. The sauce is sold in supermarkets in addition to being used in the chain's restaurants.
Retail food product
Tony Roma's frozen meals
Selected Tony Roma's entrées are sold as prepackaged frozen meals in supermarkets. Rupari Food Services manufactures and distributes these branded products.
Restaurant concept · 2015
TR Fire Grill
TR Fire Grill is a separate restaurant concept introduced by Romacorp in Orlando in 2015. It was designed around modern American cuisine and modern cocktails, providing a more contemporary format alongside the traditional Tony Roma's restaurants.
Brand decisions
2016
Introduce a brand makeover and new store modelStrategyBackground
The chain was balancing a relatively limited United States presence with continued international development.
Action taken
Tony Roma's introduced a refreshed brand presentation and a new restaurant model.
Aftermath
The change was intended to modernize the guest experience and support future restaurant development.
2015
Launch TR Fire GrillProduct launchBackground
Romacorp sought to develop a more contemporary restaurant format in addition to its established ribs-oriented brand.
Action taken
The company opened TR Fire Grill in Orlando, featuring modern American food and cocktails, with further locations planned.
Aftermath
The launch broadened Romacorp's concept portfolio, although the available reference material does not establish the concept's later scale or performance.
1984
Shift toward a more franchise-led modelStrategyBackground
During the 1980s, Tony Roma's sought to expand its geographic presence without relying primarily on company-owned restaurants.
Action taken
Management emphasized opening additional franchise locations, while the Murchison family acquired the principal ownership interests.
Aftermath
Franchising became central to the brand's international footprint and later enabled operations across multiple continents.
1976
Create Roma Corporation and pursue expansionStrategyBackground
After Clint Murchison Jr. acquired a majority stake, he and Tony Roma needed a structure for operating restaurants and selling franchises.
Action taken
They established Roma Corporation as a jointly owned company overseeing the restaurant business and franchise development.
Aftermath
The structure supported the opening of the first international restaurant in Tokyo in 1979 and subsequent global growth.
Sources1 sources
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