When Arby’s opened in New York City in December, it introduced several menu items not available in the chain’s other 3,300 units. “Since we hadn’t been in Manhattan for 10 years, we looked at this store as a beta testing location,” says Neville Craw, Arby’s corporate executive chef. Located across the street from the Port Authority bus terminal, a main commuting hub, grab-and-go breakfasts are a focus. The brisket, egg and cheese biscuit marries several trends, including brisket, biscuits and breakfast, which is offered here from 6-10:30 a.m.