I'll run down some examples of price setters for you that a restaurant owner would have to deal with: property insurance; property tax; utilities; mortgage rates—commercial rates are higher than residential rates by quite a few percentage points; building permits; legal fees; snow removal; waste removal. All of these costs are price setters, not price takers.
Do you exercise the same amount of lobbying with those sectors as you do with supply managers? Maybe I've only listened to the one argument, but it seems like an inordinate amount of emphasis is on the supply management sector.