Alex Ray, who prides himself on being a common man, has shown uncommon skills while building an empire within the state’s always-challenging restaurant business.

His Common Man logo – a farmer working in his field, pushing and leaning hard on a tiller to prepare the soil for planting – is visible to South Main Street drivers as they pass the local Common Man, one of 18 full-service restaurants that Ray owns.

The Common Man logo isn’t featured at all of Ray’s businesses, but its attachment to the chain is strong and undeniable, designed to convey a particular image, that of the hard-working American living a simple life.

But times have changed, with cell phones and the internet and all sorts of technological breakthroughs fueling a fast-paced lifestyle for many. COVID added to this need, which is why this Plymouth resident is building an all-take-out Common Man at the Epsom Traffic Circle, minus a dining room. Ray said the 5,500 square feet could open by late summer.

“We like to have the drive-through window because people are always in a hurry,” Ray said in a phone interview recently. “They can call ahead, and there is enough room for cars to stack up. People are time-oriented, and if they call ahead and they have a 15-minute wait, they’ve already paid and they’ll be ready to go, and that’s important.”

Mike Somers, the CEO of state’s Lodging and Restaurant Association, had good news to report. He was excited that sit-down eating in New Hampshire is alive and well, nearly back to normal. The association reported on Facebook that nearly three in four restaurants say business conditions are nearing pre-pandemic conditions. Still, some changes may be here to stay. Restaurants across the country have seen the same issues in recent years – inflation-fueled price surges and staffing shortages. Meanwhile, the rise of delivery options is giving consumers a more convenient way to get their dinner. This new recipe continues to shake up the industry.

Somers said the icy reach of the pandemic lingers.

“The bottom line is you are going to struggle as a result of COVID. It’s still challenging to run a restaurant now,” he said.

Meanwhile, Ray marches on.

Epsom will be his third spot with no dining, only takeout. All his projects have been successful, with Ray’s affability and the name and artwork standing out.

“We thought of a name that would play to the local people, from the banker to the carpenter,” Ray once told New Hampshire Magazine. “I wanted it to be as basic as it could be, no frills.”

Thus far, this image has worked well in Concord. The formula also includes a varied menu, great chefs, an old-time rustic dining room and bar upstairs with items from another era and free cheese and crackers.

His public relations campaign demands polite and friendly behavior from his staff. And his altruistic endeavors – like the four recent trips he’s made to Ukraine to feed orphans – are well-known and good for business.

The Epsom facility is patterned after Ray’s businesses in Manchester and Plymouth. That means no seating. Instead, the new one will feature a convenience store, fuel and the take-out place. If you’re traveling and want to make good time, Ray sees the newest member of his stable as a strategic part of the process. And a sign of the times.

Ray, who’s 78, lives in Holderness. He’s known for a mischievous streak that got him into trouble back in the day. He told jokes and showed up late for class, freely admitting that he was not a good student. Sitting for six or seven hours and listening to teachers speak about World War II and geometry did nothing for his mind or enthusiasm.

Since then, Ray’s restaurants have expanded, from Plymouth to Windham to Claremont, and the addition of the new one in Epsom adds to Ray’s already impressive stable.

The Epsom facility will add to Ray’s empire, which, many don’t realize, includes the Flying Monkey (so named because Ray had portrayed one in a long-ago production of The Wizard of Oz.), and the Italian Farmhouse, both in Plymouth, and the Tilt’n Diner in Tilton.

“People are really excited about having such a great company come to Epsom,” Select Board member Virginia Drew said recently.

Added Cheryl Gilpatrick, the planning board representative for the Epsom Select Board, “For sure, a lot of people will be excited. It’s good for the town.”

Ray’s track record strongly suggests he’ll succeed. He did his homework. Always does. He’s got the space to build on the 5,500 square feet of land. He’s got the space to handle a long line of cars. The revamped rotary will be better, safer, for cars turning into Ray’s fast-food business from Route 4.

You drive in, and you drive out.

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