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Tony Roma's is a casual dining chain restaurant specializing in baby back ribs. The first location was established in 1972 in North Miami, Florida, by the founder, and today there are more than 150 locations in more than 30 countries on six continents.〔http://www.orlandosentinel.com/business/os-international-restaurants-orlando-20150215-story.html〕 ==History== Tony Roma, the driving force and namesake behind the casual dining eatery, opened the first Tony Roma’s in North Miami on January 20, 1972.〔http://retailindustry.about.com/od/retailbestpractices/ig/Company-Mission-Statements/Tony-Roma-s-Restaurant-Mission.htm〕 Prior to opening his self-named restaurant, Tony Roma was the food and beverage specialist for the Playboy Club. Originally, a steak and burger joint, one weekend, Chef David Smith, threw some baby back ribs on the grill and served them with Tony Roma’s special BBQ sauce. The ribs proved so popular, they were added to the menu full-time, and quickly became what Tony Roma’s was known for. Tony Roma’s menu has further expanded to include seafood, pasta, chicken, and sandwiches.〔http://www.nytimes.com/2003/06/17/business/tony-roma-78-began-chain-of-rib-restaurants.html〕 Four years later, in 1976, Clint Murchinson Jr., the then owner of the Dallas Cowboys, was in Miami for Super Bowl X. Though the Cowboys suffered a disappointing loss against the Pittsburgh Steelers, Mruchinson didn’t go home empty handed, instead he purchased the majority stake in the restaurant, going on to become the driving force behind Tony Roma’s international expansion. Murchinson and Roma established Roma Corporation, a jointly owned company that oversaw the restaurants and sold franchises.〔http://www.wdiinternational.com/restaurant/tony-about.html〕 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.〔 Clint 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.〔http://www.fundinguniverse.com/company-histories/romacorp-inc-history/〕 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〔http://www.mandcreport.com/home/steed-to-head-tony-romas/407061.article〕 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.〔http://articles.latimes.com/2003/jun/15/local/me-roma15〕 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, CA, at the age of 78.〔 On March 3, 2015, Tony Roma’s launched TR Fire Grill in Orlando, FL, a chef-inspired American Bistro, with more locations planned for the following months.〔http://www.bizjournals.com/orlando/blog/2015/03/romacorp-debuts-tr-fire-grill-concept-preps-winter.html?page=all〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tony Roma's」の詳細全文を読む スポンサード リンク
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