Brand Extension, Renaming Of Killer Creek Reflects Ray's Restaurants' Success

Atlanta, GA --(July 23, 2004)-- Ray's, a name that is synonymous with fine dining, inspirational dicor and outstanding service, leverages the popular dining brand with the renaming of its well-received Killer Creek Chop House restaurant in Alpharetta and the restaurant's addition of weekday lunch service.

Killer Creek Chop House, opened in March 1998, is now renamed Ray's Killer Creek. Located on property once inhabited by Native Americans who were led by a man named Foe Killer, the restaurant is known for its premium steaks, fresh seafood and fine wines. Its award-winning kitchen brings forth a unique yet sophisticated menu featuring items such as the award-winning Jumbo Lump Crab Cake, Crab-Stuffed Georgia Mountain Trout, Colorado Double Cut Lamb Chops and prime, aged steaks.

The introduction of lunch further validates Ray's Killer Creek's on-going success. All items on the dinner menu will be available in smaller portions in addition to an array of specialty soups, salads and sandwiches. Featured lunch items will include Crab Bisque with Aged Sherry, a Caesar Salad with grilled Filet Mignon, a Salmon BLT and Lobster Burger. The restaurant, open for lunch Monday-Friday from 11:00 a.m. to 2:30 p.m., offers menu items ranging in price from $5.95 for appetizers to $24.95 for a 14-ounce New York Strip entrie.

Consumers, based on their dining specifications, will now have the option to select from three exceptional Ray's restaurants. Ray's On The River, specializes in seafood, brunch and special occasions. The new Ray's in the City is an ideal in-town destination with an ever-changing menu featuring contemporary California cuisine of Asian and Southern-influenced dishes, upscale seafood entrees, prime beef and an extraordinary sushi and oyster bar. Alpharetta-located Ray's Killer Creek complements the sister restaurants to provide an exceptional dining experience in Atlanta's northern suburbs. All three restaurants are owned and operated under the leadership of partners Raymond D. Schoenbaum and Abe Gustin.

In an increasingly competitive industry, Ray's has successfully adapted to changing consumer tastes and maintained the high quality of food, service and ambiance that its clients have come to expect. The key, according to Schoenbaum, is listening to his customers. "The first thing Ive done with every restaurant I've ever owned is talk to the customer," said Schoenbaum. "If you listen to them, find out what they like and dislike and make appropriate changes, you will always win."

Proof of Schoenbaum's advice can be evidenced by the transformation of Ray's On The River, the city's premier riverfront restaurant. Two years ago, Schoenbaum answered consumer demand for more choices in fresh seafood with a new menu featuring daily fresh catches and an updated dicor. As the restaurant celebrates its 20th anniversary, it continues to be one of the top grossing dining destinations in the city. Ray's On The River also has the distinction of having served more than four million customers since 1984, over half a million just for their legendary Sunday brunch. It has hosted more than 2,000 special occasion events such as weddings and receptions and has served over two million pounds of seafood. Rays On The River continues to win numerous awards for its Sunday Brunch. On eight occasions, its wine cellar has received an Award of Excellence from the Wine Spectator.

Ray's In The City has answered the call for a first-class dining destination in downtown Atlanta. Located on Peachtree Street, the newly opened restaurant is already a hit with the local business crowd as well as visiting conventioneers and tourists seeking more upscale dining. In the short time it's been opened, the restaurant has already exceeded its sales goals. Ray's Killer Creek immediately found an audience in no