As an owner/operator of chain restauraunts, not only is consistency key, there are economy of scales, better pricing, buying, advertising. If you have a change you can build the brand, for example McDonalds is the leader, they have a standard that is recognized by everyone. Put one up internatioally, and there is instant recognition. I would agree that QVSC is higher in chains, than independents. Sometimes, the independents do have better food, as they are owner-operated and have specialties.