Tim Hortons goes small to make it work in the U.S.

The company’s chicken business is “on par” with its beef business as Americans continue to devour more poultry. It plans more chicken products in the coming years.

With beef inflation expected to stick around for the next few years, steakhouses and meat-focused concepts are creating strategies to manage sourcing and the menu. It's all about being flexible.

The Bottom Line: While plenty of franchises like Subway still want large-scale franchisees, there is a movement to keep their sizes down.