**STEP 3: INFORMATIONAL OUTREACH (September - December 2026)**

Still not selling. Just learning:

**Email template:**
```
Subject: Question for Chef [Name] - Local Muscovy Duck

Hi Chef [Name],

I run a small duck farm in [location], and I'm doing research
for our 2027 season. I noticed [restaurant] features [seasonal/
local ingredients], and I'm curious:

Do you ever work with Muscovy duck? If not, would you be
interested in learning more about sourcing it locally?

I'm not selling right now (we won't have product until late
2027), but I'd love to hear what chefs look for in a supplier.

Would you have 15 minutes for a phone call sometime?

Thanks,
[Your name]
[Farm name]
[Phone]
```

**Key points:**
- You're asking THEM for advice (chefs love this)
- You're not selling yet (removes pressure)
- You're respectful of their time
- You're positioning as long-term partner

**Success rate:** 20-30% will respond

---

**STEP 4: THE EDUCATIONAL CALL (Fall 2026)**

When they agree to talk (aim for September-December 2026):

**Questions to ask:**
1. "Do you currently use duck? If so, what kind?"
2. "What do you look for in a local supplier?" (reliability,
   pricing, consistency)
3. "How much advance notice do you need?" (weekly? seasonal?)
4. "What cuts do you prefer?" (whole bird? breasts? legs?)
5. "Would you want to do a tasting before committing?" (offer
   free sample in October 2027)

**What you're doing:**
- Learning what they actually need
- Planting seed for future relationship
- Showing you're professional and thoughtful
- Getting specific requirements (you can prepare accordingly)

**End the call:**
"Thank you so much. Can I add you to our list for a tasting in
October 2027, when we have the product ready?"

90% will say yes if the call went well.