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Chain Restaurants

Are Chain/Franchise Restaurants safer?


Chain Restaurants 38

Are Chain/Franchise Restaurants safer?

Chemicalkinetics | Jul 27, 2013 10:32 AM

Hi all. By safer, I mean sanitation and short term health safety, not taste related or long term safety.

This question came about because I read another CHOWHOUND response a few days ago. The responder said that his friend is scared to eat in non-chain restaurants. My first gut inner-response was that this is baseless and I personally ate from mom and pop restaurants all the time. However, I gave some more thoughts today, and I think this statement has some merits to it.

Let's just say $3-5 hamburger restaurants. I expect McDonald (or Burger King or Wendy...) has a more systematic food safety control than an average mom and pop store. McDonald must check its food source very careful, has a tight food transportation timeline, a very rigid cooking protocol, and worries to death about lawsuits. This is why McDonald hamburgers are often on side of overcooked. Now, I can understand that your local organic hamburger restaurant which sells $15 hamburgers will likely to have very good food safety control, but that is a very different class of restaurant.

I believe this to be the same for Red Lobster, Apple Bee's...etc.

I am not encouraging or discouraging people from eating at Chain restaurants.

What do you think? Do you think, on average, chain/franchise restaurants produce safer foods? Thanks.

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