There can be suppliers considered to be one of the major secondary data sources available to the manager of restaurant (Raskind & Kramer, 2020). This is because suppliers can be same for competitors of an organization. There can be information about customer-trends, customer-preferences, customer-dislikes, etc. available to suppliers. There can also be important information about strategies utilized by competitors obtained from suppliers by organizations and restaurant-managers (Raskind & Kramer, 2020). The rapport between suppliers and restaurant-managers can play a crucial role in making the restaurant-managers obtain valuable secondary information or not.