managing partners at the center of our universe, providing them with the tools to provide a great experience to our employees and our guests,” Mor- gan said. “If we take care of Roadie Na- tion and they take care of the guests, that’s what creates our reputation. You have to create an environment that your employees want to work in. You’re getting me fired up just talking about it.” Morgan is a firm believer in this ap - proach because he lived it — borrow- ing money and writing a check all those years ago to become a partner for a five-year contract. Betting on himself, he said, was risky, but it forged a true partnership. “We freaking love (the model),” he said. “If you’re running a restaurant, you have to believe in what you’re sell- ing and doing. That’s what it comes down to.” Beyond the managing partner pro- gram, Morgan said Texas Roadhouse’s differentiators come from the kitch - en — made-from-scratch offerings, hand-cut steaks, the expectation of two sides, bread with signature honey
cinnamon butter, and peanuts. It also comes from the front of house — mu- sic, line dancing and, that “rowdy en- thusiasm” he often refers to. “We like consistency and hospitality and human interaction and creating an environment where people come to work hard and have a good time. Let’s go!” Morgan said. The “controlled chaos” of operating such an environment helped him step into the CEO and president role after Taylor’s death in 2021. Less than two years later, Morgan transferred his du- ties as president to Gina Tobin, anoth- er 27-year veteran with the company and also a former managing partner and market partner. Together, the two are proof points that the partner mod- el seems to be working. Both leaders learned everything from Taylor, and Morgan said the founder’s influence continues to loom large not just over the leadership team, but the entire company. “He was our head coach. He put everything on the line, which is what a founder does, and believed in some- thing so strong and gave us a piece
of that pie. He taught us how to do it legendary,” Morgan said. “We made a promise to him and with the help of friends, partners, and Roadie Nation, we’ve been able to be strong.” In addition to Texas Roadhouse, the company is growing Bubba’s 33 – a burgers, pizza, and beer concept — and Jagger’s — a quick-service con- cept Taylor once described as “a place that would have better burgers than Five Guys, and serve chicken tenders and sandwiches that could compete with Raising Cane’s and Chick-fil-A.” All three brands are poised for expansion both domestically and internationally, including Jaggers’ recent opening in South Korea. “People love being part of Road- ie Nation everywhere,” Morgan said. “Seeing the brand translating to dif- ferent markets and cultures will have a significant impact on our purpose. Serving communities across the world is why we get out of bed ev- ery day. We are focused on making sure our founder’s legacies remain in place, while evolving and grow- ing as a three-brand company.”
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