For multi-unit foodservice operators, growth is the ultimate metric of success. Yet, as a brand expands across diverse ownership models (corporate-owned versus franchise-owned) the operational focus can subtly shift away from the foundational standards that built the brand.

EcoSure assessment data has revealed a critical insight: Franchise locations are, in several key areas, outperforming corporate-owned locations. This is a powerful signal. It doesn't suggest a failure of the corporate model, but rather a need to use this comparative data to re-calibrate resource allocation, training strategy and performance monitoring across all ownership types. As brands grow, management must actively use insights to guide their operational focus and close performance gaps before they become brand risks.

Where corporate focus is faltering

The underperformance in corporate-owned stores is concentrated in repeated, correctable gaps directly tied to food safety and guest experience. These issues, though seemingly minor individually, collectively erode brand trust and operational efficiency.

The key areas where corporate locations are showing repeated gaps compared to franchise partners:

1. Cleanliness & Repair (Non-Food Contact Areas): Gaps in the visible operational environment—floors, walls, non-food contact surfaces, and refrigerator gaskets.
2. Cold Holding Temperatures: Failure to consistently hold Time/Temperature Control for Safety (TCS) foods at or below 41 degrees.
3. Cleaning & Sanitizing Food Contact Surfaces: Inconsistent adherence to proper sanitizing protocols.
4. Hygiene: Repeated issues with correct glove use and hand hygiene.
5. Storage Practices: Improper storage of opened food packages.

Why this disparity matters

The higher performance of franchise locations aligns with broader industry findings. A recent EcoSure review of 2024 food safety assessments for one full-service restaurant (FSR) and two quick-service restaurant (QSR) brands looked at the top five compliance-related findings. The data showed that franchise locations significantly outperformed their counterparts, with an average out-of-compliance percentage of 34.5%, compared to corporate-owned locations' 52.5%. 

Historical analysis of fast-food health inspection scores has suggested that franchised stores often receive significantly better ratings than company-owned stores, possibly due to the franchisee’s high personal investment and the additional layer of on-site supervision. The franchisee's immediate financial stake often translates directly into an unrelenting focus on fundamental, day-to-day execution. For corporate operations, the gap suggests a central issue: a misalignment between central strategy (often focused on expansion and finance) and unit-level execution (the foundation of brand safety). 

Actionable strategies to realign corporate operational focus

1. Refocus resources on foundational cleanliness and repair

• Implement specific, mandated SOPs for non-food contact area checks that must be completed and digitally logged by unit managers at the start and end of every shift. 
• Treat visible maintenance deficiencies as a high priority "critical" item, not just a cosmetic fix.

2. Bolster temperature management, monitoring and proper storage practices

• Integrate Cold Holding and Proper Storage of Opened Foods into short, mandatory and easily accessible training modules for all shift leads. 
• If a gap is found in an assessment, correction and training must be (re)administered within a reasonable timeframe, depending on the criticality of the violation.  

3. Elevate hygiene and sanitation as a cultural imperative

• Reinforce the why behind the how. Training on glove use, handwashing and sanitizing must emphasize the consequence (foodborne illness, unit closure) rather than just the procedure. 
• Use visual aids and micro-learning resources to enforce handwashing protocols and cross-contamination prevention.
• Use the data to tailor training. If a corporate-owned urban segment consistently fails on "Water and Ice Protection," the next training wave for that segment should heavily focus on the specific SOPs for those items.

By leveraging the high performance of your franchise partners as a model of operational fidelity, corporate management can re-prioritize resource allocation toward the essential, non-negotiable foundations of food safety and cleanliness. This data-driven refocus ensures that brand growth is built upon a consistent, secure operational base across every single location.