Turning Authentic Flavor Into a Growth Model

In today’s episode, I sit down with Romont Thomas, CEO of Want Italy Pasta & Go, whose vision is reshaping quick-service dining. After spending eight years in Italy sourcing food, wine, and fashion brands, Romont returned to the U.S. with an idea to bring authentic, high-quality pasta into a fast, flexible business model. He shares how his team delivers four-minute fresh pasta without sacrificing flavor, why using electricity instead of gas makes expansion easier, and how his approach to franchising and real estate keeps costs low. We also discuss his path from testing global brands to creating a scalable restaurant built for growth.