Food and Beverage
Who owns that restaurant? The answer can affect food safety in unexpected ways, researchers find
Chelsea Sherlock, Mississippi State University and Erik Markin, Mississippi State University
Imagine going on a road trip and passing several seemingly identical McDonald’s restaurants. Despite their uniform appearance, their ownership may vary widely: One might be run by a family, another by an individual entrepreneur, and others owned directly by the corporation.
This is possible because McDonald’s, like many other well-known fast-food restaurant chains, operates a under a franchise business model. Franchising allows companies to grow by licensing their brand to independent operators, who then manage day-to-day operations.
Ownership structure can significantly affect performance, profitability and other business outcomes, research shows. As professors who study family businesses, we were curious whether it could also be linked to health and safety outcomes.
We hypothesized that family-operated franchises would receive fewer health code violations compared with nonfamily-operated restaurants. Our reasoning was grounded in previous research showing that family-owned businesses often prioritize maintaining a strong reputation over short-term profits.
To test this, we analyzed health code violations at 1,492 quick-service restaurants across the southeastern U.S., categorizing them across three ownership types: family-owned, lone-founder and corporate-owned. We did this by analyzing public franchise disclosure documents and identifying whether one person, two or more members of the same family, or a parent company was listed as the owner.
The results surprised us. We found that family-owned franchises received more health code violations than both lone-founder and corporate-owned outlets. Family-owned franchises also had more frequent “critical” health code violations, like food contamination contributing to food poisoning.
In contrast, we found that corporate-owned franchises generally performed better in terms of health and safety.
Why would family-run businesses lag behind? We suspect it’s because company representatives visit corporate-run franchises more often, which ensures better compliance with health and safety standards. Lone-founder franchises also showed strong health code performance, possibly due to owners’ high level of personal investment and control.
While family-run franchises often excel at long-term goals – like preserving a family legacy and fostering community ties – our findings suggest they may struggle with day-to-day operational compliance pertaining to health and safety.
Why it matters
This study adds to the research on how different types of franchise ownership can influence performance outcomes – both financial and nonfinancial. It also offers several insights into why family-owned franchises might struggle with operational outcomes.
First, family-owned franchises may lack the frequent oversight that corporate-owned outlets receive, reducing their accountability for meeting health and safety standards.
Second, family-owned franchises may prioritize maintaining family harmony over strictly following rules set down by the head office. This can result in poor performance.
Finally, conflicts can arise when franchisees and franchisors have diverging goals. Research shows that family businesses often emphasize noneconomic goals like long-term reputation maintenance and less external monitoring, and thus generally have more conservative investment preferences. These tendencies run counter to the economic goals of most franchising parent companies.
Ultimately, our findings suggest that family franchisees may need to consider their effectiveness in managing a franchise outlet and for corporate franchisors to be mindful of the ownership form of their franchisees.
What still isn’t known
While our findings provide valuable insights, they are not without limitations. Our study focused on restaurants in a single region of the U.S., so it’s unclear how broadly the results can be applied. Future research should investigate whether these trends hold in other regions, countries and industries, such as retail franchises. Additionally, understanding how geographic distance between franchises and corporate offices influences monitoring could provide further insights.
The Research Brief is a short take on interesting academic work.
Chelsea Sherlock, Assistant Professor of Management, Mississippi State University and Erik Markin, Assistant Professor of Management, Mississippi State University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
News
How healthy is Sodastream?
The SodaStream Sparkling Water Maker is a device that forces carbon dioxide (CO2) gas (stored under pressure in a cylinder) into water, making it sparkling (fizzy)
Sodastream machines have been gaining popularity in recent years as an alternative to store-bought soft drinks. Not only are they more environmentally friendly, but they also offer several health benefits compared to traditional sodas.
Reduced Sugar Intake
One of the most significant health benefits of using a Sodastream machine is reducing sugar intake. Traditional sodas are loaded with sugar, and excessive sugar intake can lead to weight gain, obesity, and other health problems such as Type 2 diabetes. With a Sodastream machine, you can control the amount of sugar you add to your drink, allowing you to enjoy a refreshing beverage without the harmful effects of excessive sugar consumption.
No Artificial Sweeteners
Many store-bought soft drinks contain artificial sweeteners, which can have negative health effects such as headaches and digestive problems. Sodastream machines, on the other hand, allow you to use natural sweeteners such as fruit extracts, honey or agave nectar, giving you a healthier and more natural alternative.
No Preservatives
Another advantage of using a Sodastream machine is that you can avoid preservatives commonly found in store-bought soft drinks. Preservatives such as sodium benzoate and potassium sorbate have been linked to health problems such as cancer and allergies. By making your own drinks, you can avoid these harmful additives and enjoy a healthier, preservative-free beverage.
Eco-Friendly
In addition to the health benefits, using a Sodastream machine is also environmentally friendly. Traditional soft drinks are packaged in plastic bottles or cans, which contribute to environmental pollution. With a Sodastream machine, you can reuse the same bottle multiple times, reducing waste and helping to reduce your carbon footprint.
Variety
Finally, Sodastream machines offer a wide variety of flavors and options, allowing you to customize your drink to your liking. You can mix and match different flavors or create your own unique blends, giving you a healthier and more enjoyable alternative to traditional sodas.
In conclusion, Sodastream machines offer several health benefits compared to traditional store-bought soft drinks. By reducing sugar intake, avoiding artificial sweeteners and preservatives, and being eco-friendly, they offer a healthier and more sustainable alternative to traditional soft drinks. Moreover, with a wide variety of flavors and options, you can customize your drink to your liking, making it a fun and enjoyable way to stay healthy.
Food and Beverage
Harness Peanut Power for Improved Cognitive Health
A healthy brain goes beyond reading exercises and completing puzzles – it extends to the kitchen, too. Emerging nutritional science is clear that what people eat doesn’t just fuel the body; it shapes memory, mood and cognitive health.
(Feature Impact) A healthy brain goes beyond reading exercises and completing puzzles – it extends to the kitchen, too. Emerging nutritional science is clear that what people eat doesn’t just fuel the body; it shapes memory, mood and cognitive health.
Among the foods you can include in your diet to give your brain a boost are peanuts and peanut butter, staples valued not only for their convenience but also for their cognitive benefits. In fact, a study published in the “Journal of the Prevention of Alzheimer’s Disease” found adults 60-80 years old who did not eat peanuts and peanut butter regularly were 30-50% more likely to perform poorly on tests measuring learning, memory, language, processing motor speed and attentiveness compared to those who did consumer peanuts and peanut butter.
It’s not just the older generation that can benefit. According to research published in “Clinical Nutrition,” a study of college students ages 18-33 showed consumption of peanuts and peanut butter was associated with improved memory function and decreased anxiety, depression and stress.
Consider this key information from the Georgia Peanut Commission before your next meal planning session.
Nutrients that Give the Brain a Boost
Despite their small stature, peanuts pack a nutrition punch. Their unique blend of various vitamins, minerals and bioactive compounds includes:
- Niacin, which can slow cognitive decline and reduce the risk for Alzheimer’s disease, according to the “Journal of Neurology, Neurosurgery and Psychiatry”
- Vitamin E, found to promote healthy brain aging and delay cognitive decline
- Resveratrol, believed to be beneficial in fighting against Alzheimer’s disease and other nerve degenerating diseases, per the “Journal of Biological Chemistry”
- P-coumaric acid, an antioxidant that appears to target the neurotransmitters in the brain that regulate mood, stress and anxiety
Peace of MIND
Peanuts are included in the MIND diet, a combination of the Mediterranean and DASH diets, which specifically includes foods shown to benefit the brain.
Adding peanuts to your menu can be a breeze. Look no further than a powerful main course like Crunchy and Creamy Cold Green Pea and Peanut Salad, a perfect accompaniment at potlucks and cookouts as an easy side or light main course.
Brain Food for Thought
Supporting your brain starts with the right nutrition, and evidence makes clear peanuts and peanut butter should be top-of-mind as you head to the grocery store. For help getting started, find more recipes and nutritional information by visiting GAPeanuts.com.
Crunchy and Creamy Cold Green Pea and Peanut Salad
Recipe courtesy of The Peanut Institute
Servings: 8
Dressing:
- 1/3 cup sour cream
- 1 1/2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
Salad:
- 1 package (20 ounces) green peas, frozen
- 1 cup celery, chopped
- 1/3 cup red onions, chopped
- 1 cup dry roasted peanuts
- 6 slices thick cut bacon, cooked and crumbled
- 1 pinch salt, or to taste
- 1 pinch freshly ground black pepper, or to taste
- To make dressing: In small mixing bowl, whisk sour cream, mayonnaise, apple cider vinegar and sugar.
- To make salad: In large mixing bowl, combine frozen green peas, celery and onion. Pour dressing over salad and toss to combine. Refrigerate at least 2 hours.
- Before serving, stir in roasted peanuts and crumbled bacon. Season with salt and freshly ground black pepper.
Nutritional information per serving: 230 calories, 17 g carbohydrates, 12 mg cholesterol, 3 g saturated fat, 9 g unsaturated fat, 5 g fiber, 11 g protein, 249 mg sodium, 6 g sugar, 1 g added sugar.
SOURCE:
STM Daily News’ Food and Drink section highlights the stories, trends, flavors, and events shaping today’s food culture. From recipes to restaurant news, it keeps readers connected to what’s fresh and worth tasting.
Food and Beverage
Elevate Summer Hosting with Health in Mind: Easy Apps, Meals and Sides Made with Fresh, Juicy Grapes
Summer is a season for skewers, salads and small bites that are easily shared on a patio among friends and loved ones. For example, Italian Sausage and California Grape Skewers can be the main attraction at barbecues and weekend gatherings.
(Feature Impact) Once temperatures climb, summer entertaining tends to look a little different. Heavy comfort foods give way to lighter fare, tables move outdoors and hosts are on the hunt for dishes that feel effortless without sacrificing flavor. It’s a season for skewers, salads and small bites that are easily shared on a patio among friends and loved ones.
Fresh ingredients, simple preparation and naturally hydrating foods can be the staples of your next summer soiree, especially when your goal is to spend less time in the kitchen and more time at the table with guests. Crisp, juicy, colorful Grapes from California are a natural fit as their sweetness can brighten savory dishes while balancing salty, smoky flavors off the grill.
With little preparation, grapes are a perfect snack while waiting for the main course; no peeling, slicing or complicated prep required. A quick rinse is all it takes to serve fresh grapes as an easy addition to snack trays or last-minute appetizers.
Tasty fuels healthy and healthy makes happy, which is why grapes, a natural source of antioxidants and other polyphenols and a good source of vitamin K, make for a delicious accompaniment to usual summer fare. Serve them on their own for a hydrating snack thanks to their high water content, or take advantage of their combination of flavor, convenience and nutrition as a key ingredient that elevates summer recipes.
For example, Italian Sausage and California Grape Skewers can be the main attraction at barbecues and weekend gatherings, offering elegant presentation without spending hours in the kitchen. Paired with a California Grape Fennel and Citrus Salad, it’s a light, easy meal that can both impress and refresh.
While guests wait for the main course, California Grape, Walnut and Endive Bites combine a sweet crunch with savory blue cheese. Top with a drizzle of honey – or hot honey for a bit of heat – to complement lively conversation and the familiar relaxation of summer gatherings.
In many ways, warm-weather entertaining is less about elaborate meals and more about fresh, approachable foods – like grapes – that help set the tone for a relaxing atmosphere, offering both a practical and elevated solution to make hosting a (summer) breeze.
To discover more ways to both elevate and simplify gatherings throughout the season, visit GrapesFromCalifornia.com.
Italian Sausage and California Grape Skewers
Servings: 6
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried Italian herb seasoning
- 4 precooked chicken Italian sausages
- 6 skewers (10 inches)
- 30 green, black and red Grapes from California
- 24 squares (1 inch each) red onion
- snipped fresh basil (optional)
- In small bowl, combine olive oil, balsamic vinegar and Italian herb seasoning; set aside. Cut each sausage into six slices. Thread on skewers, alternating with grapes and onion.
- Preheat grill to medium-low heat.
- Place oiled piece of foil on grill and top with skewers. Grill 5 minutes, or until grapes are softened and sausage and vegetables are lightly browned, turning and basting with balsamic vinegar mixture occasionally.
- Transfer to platter and garnish with snipped fresh basil, if desired.
Note: If using bamboo skewers, soak at least 1 hour in water to avoid burning.
Nutritional information per serving: 170 calories; 9 g protein; 11 g carbohydrates; 10 g fat (53% calories from fat); 2.5 g saturated fat (13% calories from saturated fat); 55 mg cholesterol; 470 mg sodium; 2 g fiber.
California Grape, Walnut and Endive Bites
Servings: 6
- 12 large red and green Belgian endive leaves
- 1/3 cup blue cheese
- 12 black, green and red Grapes from California, quartered
- 1/4 cup coarsely chopped walnuts, toasted
- 1 tablespoon honey or hot honey
- Place endive leaves on large platter and scatter equal amounts of cheese on each. Place four grape wedges on each and sprinkle with equal amounts of walnuts. Drizzle lightly with honey or hot honey.
Nutritional information per serving: 90 calories; 3 g protein; 8 g carbohydrates; 5 g fat (50% calories from fat); 1.5 g saturated fat (15% calories from saturated fat); 5 mg cholesterol; 105 mg sodium; 3 g fiber.
California Grape Fennel and Citrus Salad
Servings: 4
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 teaspoon honey
- sea salt, to taste
- 3 cups halved Grapes from California
- 3 fresh mandarin oranges, peeled and sectioned
- 1/2 cup very thin slivers fennel (anise)
- 4 cups baby arugula
- 1/3 cup roasted, salted pistachio kernels
- In large bowl, stir olive oil, lemon juice, honey and salt. Add grapes, oranges and fennel; toss to coat. Place arugula in four bowls and top with fruit. Sprinkle with pistachios and serve.
Nutritional information per serving: 240 calories; 4 g protein; 33 g carbohydrates; 12 g fat (45% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 60 mg sodium; 4 g fiber.
SOURCE:
California Table Grape Commission
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