Can I ask any restaurant owners some questions?

I am a foodservice distributor and would like to know how I can set myself apart in such a commoditized industry. A potato is a potato, a can of sauce is a can of sauce.

1) How are your suppliers categorized? Produce, meat, packaging, dairy, Sysco/one stop shop, etc

2) What are the main reasons you chose your suppliers? Reputation, word of mouth, convenience, quality, price, flexibility, etc

3) What are some things/incidents that have pissed you off about your suppliers?

4) What are some things that a supplier has done that really stood out to you in a positive way?

Thanks for any feedback


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