Today we’re shining a spotlight on Mohaimina (Mina) Haque, CEO of Tony Roma’s. Haque will be a speaker at the upcoming Restaurant Franchising & Innovation Summit, which takes place March 11-13, 2025, in Myrtle Beach, South Carolina. She will be a panelist on a general session titled “Executive Perspectives: Inspiration for Today’s Restaurant Leaders.”

We thought it would be fun to get to know Haque a bit better ahead of her appearance at RFIS.

Describe your current role.

As the CEO of Tony Roma’s, a global restaurant chain with operations across five continents, I lead the brand’s strategic vision and growth. My day-to-day involves collaborating with leadership to optimize restaurant performance, supporting franchisees and exploring new partnerships to expand our footprint. I also oversee marketing campaigns, financial planning, and operational strategies, ensuring the brand continues to deliver exceptional dining experiences.

In addition to leading Tony Roma’s, I’m the Founder of the Law Office of Mohaimina Haque PLLC. I coordinate with my legal team, review cases and provide guidance to clients. Balancing both roles requires me to remain adaptable and available 24/7, ready to troubleshoot challenges, communicate with global teams, and tackle new opportunities head-on.

What was your first-ever career role and what is one important lesson you learned from it?

My first career role was as a Capitol Hill intern. This experience was truly eye-opening, teaching me crucial lessons about serving diverse interests and finding consensus among competing priorities. Working in a political office showed me firsthand how to effectively bridge differences and communicate with various stakeholders. The art of messaging and strategic communication I learned there has proven invaluable throughout my career.

What’s a common misconception people have about what you do?

A common misconception people have when they learn I am the CEO of Tony Roma’s is that I’ve stopped practicing law. I run both Tony Roma’s and my own law firm in Washington D.C. because I’m passionate about both. Law isn’t just a profession for me — it’s my calling. I could never give up practicing law, not even for a second, because helping people solve their legal challenges brings me deep fulfillment. Both roles let me serve others in meaningful ways

What industry trends do you think don’t get enough attention and why?

A critical yet underappreciated trend in the food and beverage industry is the growing impact of predictive technology on kitchen operations. While most people focus on consumer-facing tech like delivery apps, we’re not discussing enough how AI and smart systems are revolutionizing back-of-house efficiency. Automated inventory management that adapts to weather patterns and local events is quietly transforming how kitchens operate. Another overlooked trend is the evolution of ghost kitchen models, where traditional restaurants are maximizing kitchen capacity by running multiple virtual brands. The rise of hyper-personalized dining experiences driven by data analytics is also reshaping customer service. We should also pay more attention to how climate change is affecting supply chain stability and menu planning, forcing restaurants to adopt more flexible sourcing strategies.

What advice would you give to someone just starting out in your industry?

My advice to anyone starting in the F&B industry is to strive for expertise while maintaining flexibility in your approach. Being an expert in your field is crucial, but don’t get locked into rigid, traditional methods. The F&B landscape is evolving rapidly, and the old ‘rinse and repeat’ approach no longer cuts it. Today’s successful F&B professionals need to be agile thinkers who can adapt to changing consumer preferences, emerging technologies, and new operational models. Stay curious and commit to continuous learning — whether it’s about sustainable practices, digital innovations, or evolving food trends. The most successful people in our industry are those who balance deep knowledge with an open mindset and willingness to embrace change.

What do you do to have fun outside of work?

Outside of work, my greatest joy comes from spending quality time with my husband and children, particularly through travel. While our demanding careers mean we can’t take extended vacations, we’ve mastered the art of maximizing even short two- to four-day getaways. We make every moment count by exploring new destinations, sampling local cuisines, and immersing ourselves in the history of each place we visit. These brief but rich adventures allow us to create meaningful family memories while satisfying our shared curiosity about different cultures and places. We’ve found that even a long weekend can offer profound experiences when you approach it with enthusiasm and an eagerness to learn.

Where did you grow up and how did your upbringing impact the person you are today?

I grew up across five different states along the East Coast and spent time in Bangladesh, though I consider Leesburg, Virginia, my hometown — it’s where I attended high school and where my parents still reside. Moving between different states and school systems taught me resilience from an early age. While many fear change, my experiences made me embrace it. Through constant transitions, I developed a systematic approach to achieving goals regardless of changing circumstances. This adaptability has become one of my greatest strengths. Beyond resilience, living in various places and traveling internationally gave me a deep appreciation for diverse people, cultures, and perspectives. These early experiences shaped my ability to connect with people from all walks of life and understand different viewpoints — skills that serve me well in both business and law today.

Is there anything else you would like to tell people about yourself or your company/organization?

There’s a piece of Tony Roma’s legacy that perfectly captures what our brand represents. In 1984, our restaurant became part of sports marketing history when Nike executives chose Tony Roma’s as the setting to discuss what would become the revolutionary Air Jordan deal with Michael Jordan. This moment, even portrayed in the recent film ‘Air,’ wasn’t just about business — it was about bringing people together over great food. Think about it: one of the most transformative deals in sports history was discussed over our signature ribs. Since 1972, we’ve been more than a restaurant; we’re where memories are made and history happens. From our first Miami location to our global presence today, we’ve maintained that same warmth and quality that brought Nike and Jordan to our tables.

Our ribs may have made us famous, but it’s moments like these that tell our true story. We’re not just serving meals; we’re creating settings where great things happen.