From a trade secret perspective, the best business model in my opinion is the commissary business model since the only people who have to know how the dough is made and the ingredients used and the sources of those ingredients are the workers who make the dough at the commissary. More than once, I have asked workers in the stores that use commissary dough about their dough and they either can't answer my questions or they give off-the-cuff opinions that turn out to be incorrect. That happened even with the MM dough. Some workers can't even tell you what a given dough ball weighs. All they are is pizza assemblers and bakers.
In the case of Mellow Mushroom, on occasion I have seen reports by franchisees--even fairly recently--who tout the nutritional benefits of their dough by saying that there is wheat germ in the MM dough. However, as was reported earlier in this thread, I was told by an MM corporate employee (Melody) that there is no wheat germ used anymore, yet the reports persist. I am not even sure I can trust what MM corporate employees tell me, especially those who are new to the company or do not have a technical background, about the MM dough, so I look for answers in the Nutrition Facts and the various tests we have devised to use on samples of their doughs. If I were running things at MM, I would keep all MM employees who interface with the public in the dark about dough and have them refer people who call or ask about their products to the Nutrition Facts, allergy information, vegan statements, etc. Also, I would contractually prohibit franchisees from selling dough balls.