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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?