How The Corner was different to your average McDonald s From a large counter you could order coffee from a selection of different bean varieties. You could then team that with corn fritters with avocado, a chorizo and egg roll on a brioche bun or a Moroccan chicken salad. Or you were invited to design your own sandwich or salad. A fridge next to the counter was for grab and go snacks - a quick sandwich, pots of porridge and pear or brown rice and quinoa with veggies. Staff buzzed around in denim shirts and brown rustic-esque aprons delivering food on wooden boards - this was the mid-2010s - to punters sitting at large communal tables.
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