Fast Food II
With the business model for some of the larger corporate chains, most of the money goes to shareholders, executives and the franchise owners and their management teams. The ones doing the physical work receive low pay, low hours and minimal benefits. Consumers bear the indirect industry costs through support programs.
The ideal business model for most food service establishments is high volume, local/regional family/employee owned small chains. This way they have economies of scale, quality control, consistency, better management, and the workers receive better pay, hours and benefits.
Health departments can better monitor this type of system. The places have more of a reputation, less locations (logistics) and simpler dynamics. For example, this would require fewer inspections and return inspections, which would result in better quality control.
Food service establishments can also be encouraged to offer healthier eating options through government policy. For instance, tax breaks can be offered to companies which offer healthier menus with attractive prices.
The workers need better pay and working conditions. Stockholders don't need more money. The displaced executives would just find work someplace else. Some of the franchise owners have numerous locations and a lot of administration. Most of these people would end up somewhere else, probably with sales jobs.
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