How Much Can I Make?
Join a brand with unprecedented brand recognition and a consistently excellent menu
Tony Roma’s is an upscale casual dining brand that has stood the test of time for more than four decades. One of the primary reasons restaurant investors choose full-service casual dining concepts is they often have significantly higher revenue potential — extensive appetizer and alcohol menus mean higher ticket prices than those at a fast-casual or QSR concept. Our square footage is higher, and menu prices are higher — meaning you have the opportunity to make potentially higher revenue.
It is a great time to get in on the ground floor of an internationally known and respected upscale casual dining restaurant franchise in the United States, and our seasoned leadership team has many years of restaurant and franchise expertise to help you launch a thriving Tony Roma’s restaurant. The income potential varies greatly depending on location, the term of your lease, whether you have a freestanding building and other factors.
“Tony Roma’s is an iconic brand. I still have very fond emotional memories of Tony Roma’s from when I was a much younger man working in the cruising industry,” says CEO Stephen K. Judge. “My first experience with Tony Roma’s was in Nassau, Bahamas, and I thought they had fantastic ribs. Even today, it’s still THE place for RIBS.
“People often came to Tony Roma’s in the ’70s and ’80s with their parents. The Tony Roma’s name conjures up strong family memories, and people keep coming back for our world-famous ribs. That emotional connection with our brand is unsurpassed.”
We’re incorporating private dining rooms into each of our redesigned restaurants and one of the private dining rooms at our flagship International Drive restaurant in Orlando is dedicated to the legendary Chef David Smith, who passed away in 2016. Private dining rooms are ideal for special celebrations and corporate events and serve as an additional revenue driver for franchisees.
With lower startup costs than many upscale casual dining restaurants, Tony Roma’s typical food and labor costs are also much lower. We have attractive territories available nationwide for single and multi-unit operators, and we have limited direct competition, especially in Canada.