Suggest you do a search for restaurant. There are 66 on this forum already.

Now is the time to talk to the chefs about what you have. Chefs are busy so bring in pictures or better samples of what you want to sell to them. Be positive you will have a reliable supply all season. Be honest with the chef about how long you can provide as chefs do not like surprises. never bring food by during lunch or dinner. Chefs generally will not take delivery in the middle of a meal service and often will get very PO'ed and cease to buy from you ever again.

if the main food buyer is not the chef than do not sell to that restaurant

In the early day of my nursery business I used to sell heirloom tomatoes to some restaurants. I didn't have to seek them out because they came to my nursery and asked me to grow for them. I had to stop after a few years because I was too busy at my nursery. I couldn't believe the price they would get for a small heirloom tomato salad. ($8.00)I know of one grower who grows heirloom tomatoes and fingerling potatoes for the New Jersey restaurant market, and he has had to turn down any new customers, because he wants to keep his business manageable