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

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