When you sell to Cafe's/restaurants you are competeing with Costco, Sam's, large purveyors,(Sysco, US Foods) large bakeries, bakery suppliers, and even meat and seafood purveyors. Most, if not all is frozen, and most, if not all, has a thawed shelf life of over a week..
With wholesale, price is the deciding factor, not quality. Therefore your products must be priced to compete with the frozen, mass produced cheesecakes and stamped fruit pies. This is costing, how much will your product cost to produce (ingredients, labour, overhead, packaging, delivery) It takes clever purchasing and good kitchen organization to do this, and you can't get good prices at the local supermarket for your ingredients. The larger quantities you buy, the cheaper it becomes, and your competitors are buying thier ingredients by the truck-load.
After a few delivieries you will realize that it is practical to bake in large quantities to save time and labour, for example: You can make 6 10" cakes in the same time it takes to make 1 cake, and after a few deliveries you will realize it isn't worth your effort to start if the order isn't above $150.00.
Hope this helps