At Bruegger’s Bagels, product innovation occurs at a breakneck pace that Philip Smith describes as “throw 50 things up against the wall.”
 “Our go-to-market strategy is to constantly have new products,” said the executive chef and director of new products and services for the 296-unit, Burlington, Vt.-based chain. “We have a calendar with a series of limited-time-
offering products. If they are winners, they make it on to the full-time menu. For us, it is ...

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