Chain restaurants are hit by tariffs and inflation. How do they control costs?

Tomatillos are among the fresh produce in refrigerated warehouses at the Sysco food distribution center in Houston.

Inflation, rising food prices and the high cost of living has been top of mind for consumers all year. But then Olive Garden offers an unlimited pasta meal or a chain steakhouse restaurant sells a steak dinner with two sides for less than 30 bucks. So, how are chains are able to keep prices as low as they do in this economy?

(Image credit: Keren Carrión)