Even here, in the Great White North, we have franchised restaurants. Of course, they serve only whale blubber and polar bear steak, but yes, we are familiar with the franchise concept.
Your problem, Ami, is that you want to suck and blow at the same time. You talk small restaurants where the owner is also the cook and waiter when you want to promote the concept of the owner there all the time 24/7, then you switch to chains of 1,000 restaurants where the head guy CAN'T be there 24/7, then you switch back to the franchisee when you aren't getting any traction with the guy who "owns" 1,000 restaurants. But the trouble with the franchisee is you're just back to the guy who has a manager and a small army of wage slaves and we're back to the guy who, if he IS there 24/7 (a lot of them aren't) is there to stop the help from robbing him blind.
Back where ya started from. Still up to yer neck in bullshit.
Sorry I can't help ya.