For restaurants you go and talk to the chef at a time when they are not serving dinner-afternoons between 2 and 4pm are the best time to contact a chef. it is best if you have samples of what you have to sell. If you come in during a meal service you will never get any business with that restaurant, that's a huge no no.

Whole sale to grocery stores-if a small independent talk to the produce manager or store manager about what they want and what you can supply.

if a large chain you talk to the produce manager about how to become a vendor for that store. This may require a lot of liability insurance and a minimum amount of a particular crop weekly.

Know that if you get into wholesale you lose a lot of profit as you will sell for about 1/2 of what you get when you sell your stuff yourself (which is retail)

Restaurants you should ask retail prices as you will likely not being selling them case lots very often. I have found most chefs difficult with which to work so I rarely sell to restaurants any longer. if the chefs come to my store or the farmers market I sell food to them but I no longer make kitchen deliveries

Thanks for the info BB. Chefs are difficult to work with? Are they super picky?