Something that might not be obvious, but temporary dips in temperatures also need to be monitored as it's enough to spoil the food. Worse case scenario isn't to have to throw 50~100 kilos of food, it's to have spoiled food still looking fine and consumers ending at the ER, with the whole franchise name on the news.
> My freezer at home
That can't be your frame of reference for a business entity part of a franchise.
> someone will be sent out at night
We're talking about France, so that's an even lower chance of happening for a freezer's worth of goods.
The two upsides I'd see are the ability to throw away the food next day before opening the shop, and the franchise being able to force that procedure even if the local shop would have chosen otherwise.
Local tenant are usually a lot more lenient than their franchise manager (for good reason usually, but there's always that tension)