that left Au Bon Pain the single most dominant player in a market that they, themselves, created.

LOUIS KANE (ON-CAMERA FOLLOWED BY HIS VOICE AS NARRATIVE V/O) WHO WILL TALK ABOUT THE FOLLOWING:

Why Au Bon Pain succeeded when so many other competitors weren't:

1) Low employee turn-over loyalty, and continuity of the people who work here;

2) Senior people all have experience in operations end;

3) The company has always believed in a philosophy of controlled growth


NARRATOR: By 1991, Au Bon Pain was ready to open its one hundredth store...generating sales of nearly 70 million dollars a year...and moving into a new, accelerated phase of growth:

Acquiring Warburton's, in 1992...Saint Louis Bread, in 1993...and Au Bon Pain Midwest, in 1994.

Opening bakery cafes all across America...more than 200 shops, by 1994...

CU FOOTAGE OF DISPLAY CASE (OR PRODUCTS COMING OUT OF OVENS IN EAST BOSTON)

Extending its menu, to include everything from croissants and breads to soups and sandwiches... bagels, and scones...mouth-watering breads and crunchy biscotti...

and bringing Au Bon Pain quality to more customers than ever before.

OPEN TO RON SHAICH ON-CAMERA (FOLLOWED BY HIS VOICE AS NARRATIVE V/O), WHO WILL DISCUSS THE FOLLOWING:

Reasons for the company's success:

1) Have always paid attention to the community (with examples such as $2 million in bakery products annually to homeless shelters and soup kitchens, fundraisers, community donations);

2) Have always paid attention to our employees (flex-time and part time options, stock options, same-sex partner's health insurance options);

3) Have always paid attention to the customer, listened to their ideas, let them lead (maybe using the phrase "dancing with the customer").

FOOTAGE AND/OR PHOTOGRAPHS OF TYPICAL SHOPS

NARRATOR: Not fast food...but good food, fast. By the mid-1990's Au Bon Pain was ready to bring this concept to the next level: reaching out to customers wherever they might be...and pushing their growth, to a phase that was decidely, high-gear.

Creating new concepts like Choices from Au Bon Pain: a full salad bar and lunch menu, to reach people where they work.

Reaching people where they live with Saint Louis Bread: offering breads and sandwiches in a friendly, neighborhood setting...

Reaching people where they shop, with relaxed and informal mall units...

Reaching people around the world with international partners, to bring the Au Bon Pain name and quality to South America, Europe, and the far East.

Reaching people everywhere...one point five million people every week...with a new shop now opening every single week.

PEOPLE IN AU BON PAIN, SMILING EMPLOYEES, OPEN SOUND UNDER NARRATION

NARRATOR: Do you remember the first time you ever walked in to an Au Bon Pain?

That feeling...that someone finally understands what it means to serve good food, fast...will always be a part of Au Bon Pain.

EMPLOYEE ON CAMERA WHO WILL SAY SOMETHING LIKE: "We wouldn't put it out there if it wasn't the best."

NARRATOR: A simple concept...as appealing, as the smell of fresh bread baking in the morning.

EMPLOYEE ON CAMERA WHO WILL SAY SOMETHING LIKE: "This is a great place to work"

NARRATOR: Not fast food, but good food, fast. To those of us who appreciate the taste of fresh-baked goods and more, Au Bon Pain has always kept its promise.

SFX: MUSIC UP, AND UNDER

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