I agree with that. Restaurants want consistency. Our restaurant customers don't want to have to worry about where they will get their vegetables from the next time they buy. About 95% of our restaurant customers have a set menu and don't change it often. The other 5% changes their menu either daily or every week. So keeping a steady supply of a couple crops is a very good idea.
When selling to other retail locations, I'd say the same thing too. Steady supplies of any crop is really important. If for some reason, one is able to lock down a contract to have a market take their excess crops or everything they grow, it's really important to account for and supply the market. Otherwise, the deal can literally dissolve overnight.
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