In any case, you must be accurate about how much of a given crop you'll have and how often you can provide it. A lot can go wrong. The restaurant business is a transient one, and it isn't uncommon for a good customer to suddenly close up shop. A failing or unscrupulous restaurant will simply not pay its bills. Having an established network of other restaurants you can turn to is the remedy.
Chefs can be picky.
I thought was of lapidary precision, and he said the leaves were too big. A lot of chefs will call you on quality. Aesthetics are a big factor for chefs. I wish more chefs would accept greens with big leaves, but they don't. The way food looks on the plate matters, and you need to understand the plating considerations of each chef.