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2008 Top 100 Movers & Shakers

Au Bon Pain: Small portions, big impact

November 27, 2008

Au Bon Pain at Copley Place in Boston

Au Bon Pain founder Louis Kane was strolling through Boston's Faneuil Hall Marketplace in 1978 when he came across a display of French bakery ovens. The aroma and quality of fresh-baked bread inspired him to create the restaurant, whose name translates roughly as "the place of good bread."

Thirty years later, the company has expanded to more than 225 locations. Earlier this year, private-equity firm LNK Partners acquired a majority ownership interest, putting more than $100 million into the transaction. The investment will support the company's expansion in the United States and across the globe. "The rest of the world really lives in urban, dense markets," said Au Bon pain CEO Sue Morelli. "And Au Bon Pain translates

beautifully to these other countries."

Lately, Au Bon Pain has developed a reputation for food that's not only good, but also good for you. The company was one of the first chains to begin removing artificial trans fats from its products in 2003, and now all its products have zero grams artificial trans fat.

Au Bon Pain also uses only all-natural chicken in its sandwiches, salads and wraps. Earlier this year, it was recognized by the editors of Health magazine as one of "America's Healthiest Restaurants." The editors praised Au Bon Pain's Nutrition Kiosks, which allow guests to plan a nutritious meal and sort the menu by a specific nutritional

requirement — high fiber or protein; or low carb, fat, cholesterol, sodium or calories.

Au Bon Pain also offers a "Smart Menu" application via the company's Web site, where customers can view the nutrition information for a specific combination of food choices and search for combinations that best meet their individual dietary needs.

Au Bon Pain introduced a new product line in 2008 called Portions, a menu of 14 dishes made fresh daily, packaged individually and containing 200 or fewer calories apiece. They are designed to tap into the tapas/small-plates trend. The company recently expanded Portions with five dessert choices, each with 200 calories or fewer per serving.

— Richard Slawsky

To download the rest of our 2008 Top 100 list, including the marketing trend of the year, technology of the year, food trend of the year and our "Fabulous 50" and "Sweet 16" lists, click here.