Au Bon Pain

Domino's Pizza rolled out a new prototype with an enhanced store design.
February 2014

Innovative design and architecture are increasingly hallmarks of upstart quick-service and fast-casual brands.

Au Bon Pain, the international café bakery and a leader in the fast casual restaurant category, announced the opening of a new café in Washington, D.C. This new location, 801 17th St. NW (in Lafayette Tower at the corner of 17th and H streets, near the Farragut West...

Au Bon Pain, the international café bakery brand, announced the availability of new seasonal, holiday menu items at its U.S. cafés. These menu items will be available until January 12, 2014.

March 2013

Menu-development professionals for fast-food chains have probably watched enviously as some of their fast-casual competitors have unveiled salads that are both too elaborate and too expensive to replicate at their concepts.

Trinity Building + Construction Management Corp., a Massachusetts-based general contracting and construction management firm, announces that it completed renovation construction of Au Bon Pain in Hynes Convention Center, located at 800 Boylston Street in Boston. The Trinity team completed the 2,...

To help inspire better-for-you menu options in chain restaurants, the California Strawberry Commission last week hosted a Culinary Workshop for select restaurant chain corporate chefs,menu developers, and buyers.

The two-and-a-half day event provided an in-depth look at the field-to-fork...

August 2012

Want to know which 15 brands are knocking on the QSR 50's door? Some are old favorites, others are new to the list, but they're all trying their hardest to climb their way into the Top 50 ranks.

51 McAlister’s Deli rank last year: 52...

December 2011

It’s no secret that there’s been a push from consumers for healthier options at quick-service restaurants. But what’s harder to determine is what kind of effect a healthy roll out will have on operators’ food budgets.

August 2011

Pub, gastropub, street food. It’s all hot, literally. These foods are playing a role in the growing trend toward protein-heavy mini-meals and snacks among both full-service and quick-service chains.

With snack foods taking hold in the last couple of years, proteins in portable form...

August 2011

Brands No. 51-65 are fast-rising quick-service and fast-casual companies that just missed the QSR 50.

It wasn’t Bring Your Child to Work Day, but that’s certainly what it felt like at the launch of the National Restaurant Association’s new healthy kids menu initiative “Kids LiveWell” in Washington, D.C., today.

Children and parents filled the room at the...

April 2011

As someone who has always been proud of the opportunities our industry has provided to women and minorities, I have been disappointed by the small number of women I have seen at industry conferences, especially those with a high number of attendees from the fast-casual and quick-service segments...

January 2011

In 2004, filmmaker Morgan Spurlock released a documentary, Super Size Me, that made waves across the foodservice sector and among American consumers. By eating nothing but McDonald’s food for 30 days and ordering the Super Sized version of a meal each time it was offered, Spurlock...

Customer service is of the utmost importance to most restaurant brands, and in the age of technology like smartphones and iPads, some are finding that customer service can be improved just minutes after a guest visit.

Mobile systems provider On the Spot Systems’ survey solution,...

August 2010

Back in the fall of 2007, I took the liberty in this space of calling for quick-serve operators to consider consigning standard-issue, blister-pack condiments to history’s dustbin.

The basis for this potentially unpopular position lay in my belief that while chains of all types had...

June 2010

A strong and well-executed commitment to the soup category can play a significant role in helping quick serves increase check averages, enhance their guests’ perceptions of the healthfulness of all of their offerings, and keep guests coming back. Here are just a few benefits of having a...

May 2010

Never before has innovation been as essential to running a successful quick-serve restaurant concept.

During what has turned out to be the most daunting recession in our nation’s history, innovation has been the driving force for the concepts that are...

April 2010

On February 2, 2008, Auntie Anne’s hosted Free Pretzel Day at all of its U.S. outlets. For a six-hour window, consumers could enter any Auntie Anne’s location and receive a free pretzel. The promotion had some in the quick-service industry wondering what...

Thomas John, senior vice president and executive chef of Au Bon Pain in Boston, among other winners, received recognition for his use of fresh produce in the culinary world.
New Technomic report shows that system-wide sales for bakery cafe segment of restaurant industry were up 12 percent in 2008.
Humane Society of U.S. helps company move to new egg policy.