Food and Beverage

Who owns that restaurant? The answer can affect food safety in unexpected ways, researchers find

Published

1 year ago

January 29, 2025

The Conversation

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.

Foodie News

illy Launches Art of Dining Series With Chef-Led Events Across Major U.S. Cities

illy has launched its Art of Dining Series, a year-long program pairing chef-led tasting menus with its signature coffee blend in major U.S. cities.

Published

3 days ago

April 13, 2026

Charles Elliot, Daily News Staff

photo of a healthy meal on wooden table top. Art of Dining Series, — Photo by Viktoria Alipatova on Pexels.com

illy is bringing coffee and fine dining together with its new Art of Dining Series, a year-long program featuring chef-led dining experiences in cities including Miami, New York, Los Angeles, and San Francisco.

The series launched in March with a dinner at Boia De in Miami and will continue with curated events built around custom tasting menus inspired by illy’s signature blend. One of the upcoming stops is set for June in San Francisco at Wolfsbane, where illy Chef Ambassador Rupert Blease will create a menu inspired by his own bespoke illy blend.

The company says the program is designed to create immersive, in-person experiences that connect guests with the illy brand through flavor, atmosphere, and hospitality. The launch also builds on illy’s broader gastronomy strategy, including its Chef Ambassador program and its role as the exclusive coffee partner of World’s 50 Best Restaurants for the past four years.

Founded in Trieste, Italy, in 1933, illy is known for its 100% Arabica coffee blend and global presence in more than 140 countries.

Source: illycaffè via PR Newswire

https://www.illy.com

Sustainably Sourced Staples for Family Favorites

Published

4 days ago

April 12, 2026

Daily News Staff

Living sustainably might include habits like recycling or composting, but you can go above and beyond by using food ingredients that are environmentally friendly in meals like a Seared Strip Loin with Linguini or Vietnamese Caramelized Beef Bowls.

Sustainably Sourced Staples for Family Favorites

(Feature Impact) Living sustainably might include habits like recycling or composting, but you can go above and beyond by using food ingredients that are environmentally friendly.

As a pioneer in humane and sustainable meat, Niman Ranch recently launched a Regenerative Organic Certified beef program sourced entirely from U.S. family ranches covering 105,000 acres today and with a roadmap to reach 250,000 acres by 2028.

Simply put, “regenerative” is a soil-first approach to farming that restores the earth rather than depleting it. This program bridges the gap between environmental stewardship and steakhouse-quality flavor so you can enjoy meals like a Seared Strip Loin with Linguini or Vietnamese Caramelized Beef Bowls.

The program sets the standard for a sustainable future in several ways:

Supporting American Ranchers: 100% U.S. grass-fed and finished, it provides a vital premium market for domestic family ranchers when over 95% of organic beef is currently imported.
Steakhouse Quality Meets the Gold Standard: By pairing elite angus genetics with Regenerative Organic Certified’s rigorous standards, the program delivers USDA-graded Choice and Prime marbling – a flavor and tenderness rarely found in the organic market.
Healing the Land: Through “high-frequency rotational grazing,” Niman Ranch cattle are moved across pastures in a way that restores soil health and promotes biodiversity.

Learn more by visiting NimanRanch.com.

Seared Strip Loin with Linguini

Prep time: 15 minutes

Cook time: 30 minutes

1 Niman Ranch Strip Loin Steak (6-8 ounces)
1 teaspoon kosher salt, plus additional to taste, divided
1 box (16 ounces) linguini
1 tablespoon olive oil
2 cups chopped fennel
1 teaspoon red pepper flakes
1/3 cup chopped Castelvetrano (green) olives
2 cloves garlic, chopped
1 orange, zest and juice only
1 goat cheese log (4 ounces)
1/3 cup chopped fresh parsley, for garnish
pepper, to taste

Pat steak dry and season generously with kosher salt. Heat grill pan or grill to medium-high heat. Grill steak until medium-rare (135-140 F), turning halfway through cooking, about 8 minutes total. Set aside.
Bring large pot of salted water to boil. Cook linguini according to package instructions. Reserve 1 cup pasta water before draining linguini in colander.
In same pasta pot over medium heat, heat olive oil. Cook fennel, red pepper flakes and 1 teaspoon kosher salt over medium heat, stirring, until fennel is tender, 5-6 minutes. Add chopped olives, garlic and orange zest. Stir in orange juice and stir to combine. Set aside.
Return drained linguini to pot. Crumble goat cheese on top and add reserved pasta water. Stir until pasta is evenly coated.
Serve with slices of steak on top and garnish with fresh parsley.

Vietnamese Caramelized Beef Bowls

Prep time: 20 minutes

Cook time: 30 minutes

1 package (8 ounces) rice vermicelli noodles

Beef:

2 cloves garlic, grated
1 thumb ginger, peeled and grated
2 tablespoons fish sauce
4 teaspoons light brown sugar
1 tablespoon lemongrass paste
1 tablespoon fresh lime juice
1 pound Niman Ranch ground beef
1 tablespoon vegetable oil

Dressing:

4 tablespoons soy sauce
4 tablespoons fresh lime juice
2 tablespoons lemongrass paste
2 tablespoons light brown sugar
2 teaspoons sriracha or hot sauce (optional)
2 tablespoons vegetable oil

Salad:

8 ounces butter lettuce leaves
8 ounces carrots, peeled and sliced into matchsticks
1 English cucumber, halved lengthwise and thinly crosswise into half-moons
1 bunch fresh mint
1 bunch cilantro
chopped roasted and unsalted peanuts
1 lime, cut into wedges

Cook vermicelli noodles according to package directions. Set aside.
To prepare beef: In medium bowl, whisk garlic, ginger, fish sauce, brown sugar, lemongrass paste and lime juice until blended. Add beef and mix until well blended. Marinate 15 minutes.
In large skillet over medium-high heat, heat vegetable oil. Add beef and cook, breaking up using wooden spoon and stirring occasionally, until beef is dark and caramelized, 10-12 minutes.
To make dressing: In small bowl, combine soy sauce, lime juice, lemongrass paste, brown sugar and sriracha, if desired. Whisk until sugar dissolves. Slowly stream in vegetable oil, whisking, until dressing is thickened.
To prepare salads: Divide noodles between four shallow bowls. Arrange caramelized beef, lettuce, carrots, cucumber, mint and cilantro in bowls then drizzle with dressing and sprinkle with peanuts. Serve with lime wedges for squeezing on top.

SOURCE:

Niman Ranch

Hungry for what’s next? STM Daily News’ Food and Drink section dishes up the latest in restaurant news, beverage trends, seasonal recipes, culinary events, and food culture stories readers love to share.

recipes

Say ‘Yes, Please’ to The Grilled Cheese of the Year: Gooey Goodness with a Protein Punch

Tne Grilled Cheese of the Year: A grilled cheese sandwich isn’t just a lunchtime staple; it’s a beloved cultural icon. There is a universal magic in the combination of ooey-gooey cheese, golden bread and a little butter – but in 2026, this comfort food classic is getting a functional upgrade in recipes like The Protein Powerhouse and The Classic.

Published

5 days ago

April 11, 2026

Daily News Staff

Say ‘Yes, Please’ to The Grilled Cheese of the Year: Gooey Goodness with a Protein Punch

(Feature Impact) A grilled cheese sandwich isn’t just a lunchtime staple; it’s a beloved cultural icon. There is a universal magic in the combination of ooey-gooey cheese, golden bread and a little butter – but in 2026, this comfort food classic is getting a functional upgrade.

It’s also safe to say nostalgia is delicious and addicting, which is why Borden Cheese is sharing not one, but two, prize-worthy recipes, one of which packs a protein punch and another that’s a pure classic, perfect for spreading smiles and happy bellies.

Protein, Please: The Protein Powerhouse is the Grilled Cheese of the Year, and it’s easy to see why. It’s a protein-packed masterpiece designed for the modern appetite. Featuring a creamy, dual-cheese combo of mild cheddar and Borden Mozzarella Cheese Melts, the sandwich is melted over 5 ounces of tender sliced chicken breast and delivers more than 40 grams of protein and about 8 grams of fiber when paired with the right bread. Served with a tangy Greek yogurt and Dijon mustard “powerhouse sauce” and pressed between golden, crispy bread, this grilled cheese isn’t your ordinary melt. It has been transformed into a massive protein boost.

Tried n’ True: While modern flavors and trends are delicious, nostalgia is too. In fact, a whopping 20,000 fans cast their votes for America’s Favorite Grilled Cheese, asserting a fervor that’s unmatched when it comes to their perfect melt, and awarded The Classic the title of “America’s Favorite.” This comforting recipe pairs extra sharp melts with American singles on sliced white bread for a perfect, ooey-gooey bite that reminds you the cheese truly “makes” the sandwich.

VisitBordenCheese.com/grilled-cheese-day for other ooey-gooey grilled cheese recipes created for 2026.

The Protein Powerhouse

1 tablespoon butter, softened
2 slices bread fortified with protein and fiber
2 Borden Mild Cheddar Slices
1 slice Borden Mozzarella Melts
5 ounces sliced chicken breast (deli-shaved or thinly carved)

“Powerhouse” Sauce:

2 tablespoons non-fat Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

Heat griddle to medium heat. Butter bread. Layer cheeses and chicken on top of bread.
Place bread on griddle and cook until lightly toasted. Flip and cook other side.
Remove sandwich from skillet or griddle.
To make powerhouse sauce: Mix Greek yogurt, Dijon mustard, garlic powder and smoked paprika until well blended. Slice sandwich in half and drizzle with Powerhouse sauce.

The Classic

1 tablespoon butter, softened
2 slices white bread
2 slices Borden Extra Sharp Melts
2 slices Borden American Singles

Heat skillet or griddle over medium heat.
Spread butter on one side of each slice bread.
Place cheese slices on unbuttered side of bread. Top with other slice of bread with butter facing upward.
Place sandwich on skillet or griddle and cook 3-4 minutes on each side. Using spatula, lightly press sandwich down gently while cooking to melt cheese better.
Remove from skillet or griddle and slice in half.