I think you miss the point, but using your foodie reference: would you rather go to a couple of Michelin restaurants -- where each piece brings a reflection of the chef, the geographic area, and what quality ingredients were available on that day -- or would you rather only eat at McDonald's for an experience that is extremely consistent across days, seasons, and continents?
Now imagine a chef who has a nice little restaurant but is now being sent a couple of "quality assurance" guys from McDonald's who tell him that his choice of potato variety for chips does not exactly conform to the "standards" defined at the mothership.
Now imagine a chef who has a nice little restaurant but is now being sent a couple of "quality assurance" guys from McDonald's who tell him that his choice of potato variety for chips does not exactly conform to the "standards" defined at the mothership.