II. Business Description

A. History and Ownership
DGC is a startup, founded by CHG (Founded by Melvin Brandenburg). Melvin Brandenburg has 21 years of full-time culinary arts experience in the civilian sector and 22 years in the military sector (5 years active + 17 years reserve). In each sector Melvin has more than a combined 20 years in supervisory, management, and leadership roles. Melvin brings a diverse set of skills to include managerial, leadership, culinary process development and refinement, as well as extremely well developed communication skills from his 13 years as a classroom teacher, district leader, and soldier. Melvin also brings previous business development and management experience from the 4 years spent in self employment where he developed a startup to nearly $500,0000 in annual revenue in a community of 75,000 people in the commercial refrigeration sector.

B. Mission Statement and Goals
DGC follows the admonition of President Theodore Roosevelt (paraphrased from The Man In The Arena), to dare to do great things, though it might cost you in bruising, blood, sweat, and tears; to never quit when daring to do great things. That if we should fail to fail in the pursuit of a worthy cause but succeed despite the odds. Never, ever, quit. Adapted from themaximumstandard.com/2023/05/16/the-man-in-the-arena/. The goal of DGC is to return consistent profit to CHG. The goal of CHG is to use returns from subsidiaries to develop additional revenue streams using mostly seed capital and minimal financing in the form of subsidiaries.
DGC is the first subsidiary and the immediate goal of CHG is to develop processes and procedures to better assist DGC to reach profitability in the short term (12 months). Additional subsidiaries include catering that will target small and mid level events at the level of <200 guests that are often overlooked by other caterers and large to very large events at the level of >1,000 guests by partnering with other caterers and food trucks that will be utilized as subcontractors with specialized roles. Melvin has significant experience with battalion (500+ personnel) and brigade level (2,000+ personnel) events for extended periods of time. The additional mission of DGC is to function as the market research lead for CHG in the DFW metroplex for the purpose of identification and implementation of profitable food truck brands.

C. Description of Products and Services
DGC is casual upscale forward focused in its brandings. The burger offerings are tuned to represent freshness and high-value. The chicken offerings, initially wings but later to include a wet process chicken that develops a crispy crust that maintains higher after cooking weight, moistness, and consistent flavor through the full thickness of the meat through the use of a starch-based batter and pressure fryer. Fast casual-upscale Italian favorites are designed to be not only top quality through use of made to order sauces and fresh pasta, but efficient use of space by offering calzones instead of pizzas (essentially a pizza in the form of a Hot Pocket, but larger). North of the border tacos, burrito, and nachos will round out the four initial brands but all brands also include beverages and side items that fit with the theme of the menu and utilize other ingredients already on hand to reduce food waste due to expiration or spoilage. Supplementary to these brands, high margin products will be offered for sale through the Amazon marketplace and other places online to keep productive use of the kitchen in full engagement but those products have yet to be determined.

D. Competitive Analysis
Regarding ghost kitchens, the model has been around for more than 15 years and was underdeveloped up through the start of the pandemic period. During the pandemic period the ghost kitchen model helped brick and mortar restaurants survive but many of those restaurants that survived have started to shift away from the ghost kitchen model to focus on their normal set of operations. Recently, the ghost kitchen (a.k.a. cloud kitchen or dark kitchen) sector has seen a realignment. However, according to information gleaned from Google's AI using a google search about 12% growth rate can be expected for the next 5-7 years.
The two areas of greatest potential according to the previous search results are: 1. Ghost kitchens that focus on niche markets; and 2. The food delivery market as a whole is still growing. DGC will target unfilled market gaps such as the gourmet organic and game burgers, chicken wings and fried chicken, and other upscale versions of proven versions of other cuisines that are known to be profitable. However, one area of competitive analysis and advantage for DGC is the dual purpose of DGC serving both as takeout & delivery restaurant and food truck market research operation.