2. Time line
• foodie goody has been in operation since 2016.
• 2016- foodie goody was doing research on other foods sold in the domestic environment. This is when foodie goody created its first dish- the hot chicken wings
originating from Scottsdale Mall in the municipality of Delta. This product was displayed via a publication in picture format.
• 2016- foodie goody started revealing its Filipino and Canadian menu offerings
• 2019- foodie goody started revealing its Chinese and Japanese, Norwegian, Hawaiian- USA, Korean, Polish, Singaporean, Italian and Portuguese menu
offerings.
• 2019- The SBU started creating video content reviewing products of other venues
• 2019- The desert and sweets menu started to be revealed.
• 2020- the SBU revealed its Australian, English, Malaysian, Spanish, Chinese (Hong Kong) and Greek menu offerings
• 2021- The SBU reveals its chicken sandwich dubbed the Pinoy Chicken Sandwich
• 2021- foodie goody reveals its German, French and Indonesian menu offerings
• 2021- The SBU announces its book- Gate Way Foods
• 2022- foodie goody reveals its Russian and Indian menu offerings
• 2022 foodie goody starts to create its own unique dishes such as Crevetopita
• 2022- The SBU announces a line of dishware dubbed foodiygoody
• 2023- The SBU reveals its Jamaican and Mexican, menu offerings
• 2023- foodie goody announces its water bottle to be released under the foodiygoody moniker.
3.
4. A brick and mortar service
• foodie goody is going to be a brick and mortar service establishment where this SBU
provides food products from the supply line to the customers hands. The foods created in
the supply line of the SBU are from various ethnicities. The foods provided by this SBU are
per according to the Multi- Culturalism Act in Canada established in the 1980’s by the Trudeau
administration.
• Mission: To bring into fruition a food services establishment that is the frontier in which the
basis of a foundation can be produced as such to preserve multiculturalism.
• Vision: To establish a solid foundation of nutrition competence while promoting nutrition
of various cultures around the globe.
• Slogan: All in my tummy.
5. Revenue
• The SBU plans to create revenue based on the sales of food products and
merchandise. The SBU is doing ongoing research to discover the foods that
are palatable from the gateway perspective.
• The SBU plans to franchise its brick and mortars to earn revenue.
• The SBU reviews existing products delivered by other venues in order to
create unique dishes exclusively available only at foodie goody.
6. Competition
• The SBU has domestic competition of which are the following: Salties Fish
and Chips, Dominoes Pizza, Tim Hortons, Olympia Pizza, A&W, Earls,
Little Caesars, Vera Burgers, Panago Pizza, Edo Japan and Five Guys.
• This SBU has foreign competition of which include Spiral Buffet, and Red
Lantern as the SBU provides a plethora of multicultural dishes in order to
fulfil the consumer demands.
7. Trends
• The current trend in the food industry is the consumption of foods from
different ethnicities. The internet of things has caused many consumers to
experiment with the foods of other cultures. foodie goody realizes this and
they make food products that adhere and recognize the cultural component
of the making of those foods. Hence, the SBU provides an authentic service
to the consumers that may be interested in the foods of other cultures.
8. Problem
• The SBU is focused on political objectives. The creation of such foods
within the SBU’s brick and mortar outlets can be considered offensive or
even a form of cultural appropriation however, this SBU always contributes
to the culture that it creates. In this it promotes diplomacy. For example, in
the making of M*A*S*H M*U*I*R a baked mashed potato dish, the SBU
decided to pay homage to the current contention in Ukraine referring to the
dish as such.
9. Target audience
• The target audience for this SBU is the passerbyers on the street that the brick and mortar is
situated. This means that the SBU must provide captivating marketing and visual cues to get
the attention of the consumers.
• This SBU is very certain that its food products are delivered fresh and that it are high quality,
this means that the establishment uses the five senses to appeal to the consumer comfort.
This philosophy of food production recognizes that people come from all walks of life and
different stratification levels and different situations. The SBU absolves these differences
between people to create a melting pot culture.
10. What is it now today?
• Today/ What is this SBU? Today the SBU is still researching and developing
products while studying the supply chain involving food and raw goods. It is
seeking a supplier or suppliers that have the necessary ingredients sourced
from ethical principles.
11. Business risk
• The multicultural aspect of the SBU is of concern as social justice tends to
err on the left side of the political spectrum.
• There is an existing restaurant with a similar referent in the province of
Manitoba in Canada.
• There is an existing stall in South Korea with a referent that can cause
concern.
• The referent is very casual and this may cause confusion.
