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The burger giant is testing a small-format restaurant in Fort Worth. Its centerpiece is a conveyor system that delivers food to a mobile-order lane.
Up to 40% of the ingredients Bowdoin uses are sourced nearby, and students play a vital role in these local relationships, the team says.
The discounter on Thursday said it intends to open more than 1,000 new stores next year, as it increases its penetration of refrigerated and frozen foods.