Ribs and Robots: How Tony Roma's is Modernizing a 50-Year-Old Brand

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Ribs and Robots: How Tony Roma's is Modernizing a 50-Year-Old Brand

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Host Renee Hartman interviews Mohaimina (Mina) Haque, CEO of Tony Roma’s, about the brand’s international franchise operations and adoption of AI and robotics. Haque, a lawyer who led due diligence during the pandemic acquisition and later became CEO, discusses key differences in the restaurant industry including razor-thin margins and post-pandemic labor and supply cost pressures, leading Tony Roma’s to a localized, market-by-market approach for pricing, supply, and menus while keeping core items like ribs consistent. She describes what makes strong franchisees—capitalization, operational skill, and adaptability—and notes Tony Roma’s footprint of 42 units in 22 countries, with interest in expanding further, including Africa. Haque details pilot robot runners in Carson, CA and Durham, NC, emphasizing efficiency plus human service, and outlines her AI philosophy: open-minded adoption as a productivity tool, strong critical thinking, and careful screening of outputs. 00:00 Welcome and Guest Intro 00:41 From Lawyer to CEO 02:16 Restaurant Industry Reality Check 05:04 Localizing Pricing and Supply 07:36 Choosing Winning Franchisees 09:03 Global Footprint and Lessons 10:12 Core Menu and Brand Nostalgia 12:49 Robots in the Dining Room 16:15 Getting Franchisees to Try Tech 18:34 AI Philosophy and Rollout 21:20 AI Adoption and Quality Control 23:31 Where AI Helps Most Today 24:56 Whats Next for Tony Romas 26:50 Closing and Subscribe

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