What Is TR Fire Grill?
Our authentic craft food and beverage concept resonates with customers
Walk into a TR Fire Grill, and you’ll instantly feel a hip and welcoming vibe, from our superbly trained staff dressed in white jeans and crisp, button-down, blue-and-white checked shirts to the bustling open kitchen — where you can watch our chefs prepare signature items. Our restaurant evokes the feeling of an independent restaurant, and we take the local concept to heart, giving back to our communities by using locally sourced ingredients and partnering with local breweries, distilleries and wineries.
TR Fire Grill is an exciting, chef-inspired American bistro concept developed by Romacorp Inc., the franchisor for Tony Roma’s, one of the most globally recognized names in the industry. We are rapidly making a name for ourselves through our chef-inspired menu and craft cocktails that incorporate the local community whenever possible. We attract a broad range of customers who have become regulars. Our customer demographic skews toward female customers who love our weekend brunch and also toward millennials who appreciate the fresh, locally sourced ingredients we use in the kitchen and behind the bar.
“We are truly a transparent concept on many levels at TR Fire Grill. The kitchen at TR Fire Grill is open and completely transparent to the guest, and we take great pride in taking the kitchen into the bar by infusing a lot of our ingredients with liquor,” says President and Chief Executive Officer, Stephen K. Judge. “We cook with beer, we cook with bourbon and we infuse our food and cocktails with a lot of flavor layers that are unique and craveable.”
Internationally known chef develops craveable concept
Internationally renowned Chef Bob Gallagher has brought his years of experience to bear in developing an innovative menu that pays homage to local farmers and features fresh, locally sourced ingredients whenever possible. Whether it’s an artisanal cocktail crafted with bourbon from a local distillery or a locally sourced process, our American bistro concept menu is interwoven with local flavor.
We take well-loved dishes and put our own unique spin on them, such as our popular Chicken & Waffles entree — featuring a decadent and undeniably different white Wisconsin cheddar and bacon dust infused waffle drizzled with agave syrup. There is an authenticity and craveability that takes our menu to the next level and instantly creates fan favorites.
A restaurant with local appeal backed by global-level leadership
TR Fire Grill’s independent bistro vibe is backed by a world-class team of experienced leaders. The leadership behind TR Fire Grill is the same team building iconic ribs, seafood and steaks restaurant Tony Roma’s. With experience at some of the top restaurants around the world, our leadership is well-versed in operations and franchising and what it takes to successfully expand nationwide.
CEO and President Stephen K. Judge took over the leadership of Romacorp in 2015, bringing with him more than 25 years of restaurant industry experience. Stephen ran Bonefish Grill starting in 2013. Prior to leading Bonefish Grill, he was with Darden Restaurants, Inc.,where he served as president of Seasons 52. A professional chef with a reputation as a successful operator of high-end, innovative dining concepts in luxury and high-growth hospitality venues, Stephen also served in leadership positions at MGM Grand Hotel in Las Vegas and Rosewood Hotels and Resorts. Stephen began his career in senior management roles leading the food and beverage operations for Princess Cruises and Premier Cruise Lines. He has assembled a world-class team of experienced growth leaders to take Tony Roma’s to a new level of success for franchise owners.
We give customers the authenticity they crave
Consumer demand for locally sourced foods is on the rise. More than 60 percent of consumers surveyed said they’re likely to purchase locally sourced food or beverages, according to food research and consulting firm Technomic. The “local concept” is also one of the hottest food trends for 2016 and beyond, according to the National Restaurant Association. The industry group polled nearly 1,600 chefs, and three of the top 10 responses included the word “local,” including locally sourced meats and seafood and locally grown produce.
At TR Fire Grill, we believe in authenticity and we train our team to not only offer excellent customer service as they serve our food and drinks, but also to be well-versed on our local partnerships with area businesses, from farms to distilleries and wineries. We even publicize the local farms we work with on a prominent chalkboard in our restaurants.
“Simplicity, authenticity and integrity are what we live by at TR Fire Grill,” says Buddy Hall, Senior Director of Human Resources & Training. “We keep the flavors simple and defined, we do what we say, and we are knowledgeable and up front about the food we serve. We also train our management and team members to be extremely knowledgeable about the food we serve to create that amazing experience and craveable concepts that bring customers back.”