It was a typical weekday morning, the rush hour in full swing, and Au Bon Pain operator Jim Miner stood front and center at the entrance of his new store in New Yorkâ€™s Penn Station, one of the cityâ€™s major commuter rail hubs. Posing as a typical customer, I asked him about the smoked salmon-wasabi sandwich on a dill bagel that was featured on a large poster hanging by the entrance. Miner, whoâ€™s worked at the grab-and-go bakery concept for some 20 years, took the time to ...
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