It is true that certain Heimishe hechsherim might have slightly different standards that may or may not affect the kashrus of the food they supervise (Ex: does a production of twizzlers need a mashgiach temidi?) The other factors of the quality of a hechsher are much more important. For example
1. The level of Yiras shomayim of the mashgiach
2. The scientific knowledge of the particular industry that he is supervising
3. Command of the English language (in English speaking countries) and basic wordly knowledge
The work ethic of the mashgiach i.e. does he show up to a production on time to witness the most important parts of hashgacha (relates to number 1)
4. The report of the mashgiach with the workers and owners
5. Knowledge of halacha and the kashrus industry in general
In my limited knowledge of the kashrus business, I am not so confident that the Hechsherim with little “Yiddishe Oisios” are stronger in these areas than the national “less Heimishe” Hechsherim