The Lowdown: Ray Schoenbaum
I bet you didn’t know that … Schoenbaum also dedicates time to charities including the Atlanta Community Food Bank, Clark’s Christmas Kids, Chattahoochee River preservation and the Jewish Federation of Greater Atlanta.
After 37 years with the Atlanta Journal-Constitution and now with the AJT, , Jaffe’s focus is lifestyle, art, dining, fashion, and community events with emphasis on Jewish movers and shakers.
Atlanta is chock full of interesting “movers and shakers” – some bent on creativity, empire building, the sciences, or just plain having fun and living the good life. Lean in to hear some of the “off the cuff” remarks as to what makes our spotlight Ray Schoenbaum tick.
Ray’s Restaurants founder and partner, Raymond “Ray” Schoenbaum, is a prominent figure in Atlanta’s dining scene. He launched Ray’s on the River in 1984, Ray’s at Killer Creek in 1998, and Ray’s in the City in 2003. His establishments are celebrated for fresh seafood, prime steaks and extensive wine selections.
Starting his career on a dish line as a teenager, Schoenbaum advanced to kitchen manager at a Shoney’s franchise during college—a chain founded by his father. After college, he owned several Shoney’s and Wendy’s franchises and launched Rio Bravo.
Schoenbaum focuses on enhancing his restaurants through meticulous attention to service and hospitality and a commitment to tableside service that ensures each meal is an experience. His leadership fosters low staff turnover and a team of top-tier management and chefs.
Schoenbaum also dedicates time to charities including the Atlanta Community Food Bank, Clark’s Christmas Kids, Chattahoochee River preservation and the Jewish Federation of Greater Atlanta.
On April 26, Ray announced his retirement and impending sale of Ray’s to Kennesaw based TEI Hospitality. He and wife, Susan, are members of Ahavath Achim Synagogue.
Find out why Ray Schoenbaum knows precisely when to exit…
The real reason I sold out …
After 65 years in the restaurant industry and always worrying about sales and guests’ experiences, I thought it was time.
How would you respond to being called a “revolutionary”?
Think about it. When we grew up, there were literally NO sit-down restaurants. Just look into what has evolved.
Is knowing when to “exit” a strategy you value?
I’ve sold many businesses — Rio Bravo, Wendy’s, and the first touch screen technology, “Squirrel,” that is still in use by restaurants today.
Who inspired you to go into the restaurant business?
As a child at home, my dad would have visitors like Colonel Sanders. Woody Marriott told me early on, “Stand by the dishwasher to observe what the customers leave on their plates.”
My fave cocktail is …
I’m not a big drinker anymore, but I do love a good Casamigos Tequila Reposado or a nice red wine.
What are you reading and streaming?
I am still trying to figure out how to stream. I read a lot about restaurant success.
Best advice your father gave you …
He always told me “Don’t work for the bank and always pay your debts, and “Your worth in life is the people you help along the way.”
If they made a movie of my life, ——– would play the lead.
That is a tough question. Jack Nicholson.
My wife says I’m too …?
ADD
After retirement, you will most likely find me …
On the golf course, spending time with my grandkids and traveling. I need time to figure it all out. I’m learning to relax in my Naples house.
Last time I cried …
I teared up when I told all of my managers and executives that I was retiring and selling the restaurants.
My biggest regret …
Not spending more time with my family instead of working.
I think the people who worked for me would say I was …
Knowledgeable in the restaurant business, but tough and demanding. I am also fair, generous and reward my employees for helping with my success.
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