Tony Roma’s

1972−1999

Tony Roma, the driving force and namesake behind the casual dining eatery, opened the first Tony Roma's in North Miami, Florida, on January 20, 1972. Prior to opening his self-named restaurant, Tony Roma was the food and beverage specialist for the Playboy Club.

Originally a steak and burger restaurant, one weekend, chef David Smith grilled baby back ribs and served them with Tony Roma's BBQ sauce. The ribs proved to be popular, and were added to the permanent menu, and quickly became what Tony Roma's was known for. Tony Roma's menu further expanded to include seafood, pasta, chicken, and sandwiches.

Four years later, in 1976, Clint Murchison Jr., the owner of the Dallas Cowboys, was in Miami for Super Bowl X. Murchison purchased the majority stake in the restaurant, going on to become the driving force behind Tony Roma's international expansion. Murchison and Roma established Roma Corporation, a jointly owned company that oversaw the restaurants and sold franchises.

In 1979, the first international location opened in Tokyo, Japan, and by 1983; there were 30 Tony Roma's restaurants around the world. During the mid-1980s, Roma Corp's growth plan included opening more franchises, rather than company-owned stores.

Murchison sold his shares in Roma Corp to his children in 1984, and Kenneth Reimer, a Murchison business associate, took over as CEO of Roma. Tony Roma himself also sold his interest in the company to the Murchison children.

2000–present

Under Reimer, Tony Roma's expanded, growing the menu, opening more locations, and remodeling older restaurants for a more modern feel. In 2002, Frank Steed took over as CEO and president of Roma Corp and David Grail became head of menu development. Steed signed agreements to open an additional 60 Tony Roma's across South America, Europe, and the Middle East.

In 2001, original head chef David Smith retired and Tony Roma's first executive chef, Bob Gallagher, came on board in 2006. In 2003, Tony Roma died in Hemet, California, at the age of 78.

As of 2006, there were 1,725 employees.

Menu and retail products

When the first Tony Roma's opened in the 1970s, the restaurant was known for its burger and steaks until chef David Smith cooked up some baby back ribs and they became popular. Today the menu includes ribs, burgers, and steaks, as well as chicken and seafood dishes, appetizers, vegetarian dishes, desserts, and a cocktail list. Many international locations provide additional options that conform to local customs. Tony Roma's menu is routinely updated with specials, new chef-created dishes, and seasonal cuisines. In 2015, Roma Corp's introduced a new concept, TR Fire Grill & Lounge, in Orlando, Florida, featuring modern American cuisine and modern cocktails.

A number of entrees from the Tony Roma's menu are available as prepackaged frozen meals, sold in supermarkets. The entrees are manufactured and distributed by Rupari Food Services. Tony Roma's original barbecue sauce is also available in supermarkets.

Locations

As of 2020, the franchise has over 100 locations on six continents.

In 1976, Tony Roma's was one of the first US chain restaurants to expand into the international market, opening their first store in Japan. During the late 20th and early 21st centuries, Tony Roma's expanded into Europe, South America, Australia and Asia. Tony Roma's has also expanded to the Middle East, including the UAE. As of 2015, Tony Roma's had around 120 international stores spread across five continents, with 20 restaurants in the United States. The franchise introduced a brand makeover in 2016 with a new store model.