"Most McDonald’s restaurants are operated by franchisees and its goods are bought from a wide range of suppliers, so three or four layers may separate the McDon

"Most McDonald’s restaurants are operated by franchisees and its goods are bought from a wide range of suppliers, so three or four layers may separate the McDonald’s head office and the cattle-rancher who supplies the firm’s beef." Really? It used to be that every customer-facing element (including all consumables) had to be purchased from Martin-Brower, McD's own distribution arm.