Strategy is called cost-cutting. I assume UA procurement goes to their vendors and asks which ingredients are the cheapest (over-supplied) for the season and they make a bulk purchase. Or vendor tells UA to buy these ingredients because they're cheap. Then tell their in-house chef/kitchen to use the mish-mash of these ingredients and conjure up something that sounds exotic. Tell management how much money they saved and job well done. Taste and presentation are largely irrelevant in UA meals.