For the salads that Don Copp sells at seven Papa Murphy’s stores in the Yakima Valley, he opts to purchase romaine hearts and cut and clean them in-house.
The parent company doesn’t require it; it’s fine with pre-cut, pre-washed lettuce.
But with strict food safety standards, Copp prefers to exceed them when he can.
So for Copp and others in the restaurant franchise industry, seeing a business owner lose a franchise for not meeting food safety standards is a rare occurrence.
Meeting standards in food safety and other areas, including cleanliness, store appearance, sales volume and store design, is a universal part of aligning with a popular national brand.
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