Streamlining National Retailer deli section operations

The Challenge

A "perfect storm" of inefficiencies

Grocery stores face a complex set of operational challenges in their deli and HMR sections that are impacting both profitability and customer satisfaction.
The volatility of raw chicken prices created unpredictable costs, made budgeting difficult and put pressure on already thin margins in the deli department. The store needed a way to decouple the deli’s profitability from the seasonal price fluctuations of poultry.

Second, the labor required to cook from raw—roasting, cooling, shredding, and traying—was massive. This multi-step process not only consumed valuable staff hours but also created bottlenecks during peak service times: when the kitchen got busy, prep slowed down, leaving shelves empty and causing missed sales opportunities.

The Solution

Fixed Pricing, Faster Prep, Superior Quality

We developed a comprehensive solution — the cornerstone of our approach was a fixed-price contract. With an 18-month shelf life, we could stockpile inventory during low-price months, locking in costs regardless of the season. This strategy, which we had successfully implemented with school districts, proved equally effective in the retail environment.

Raw chicken price

The operational transformation was immediate. By switching to our fully cooked sous vide chicken, Sprouts eliminated the entire multi-step cooking process. What once required roasting, cooling, shredding, and traying now took less than two minutes of prep time per batch. The labor savings were substantial, but the impact on sales was even more significant.

Quality differentiated our solution from other pre-cooked options on the market. Our sous vide process locks in moisture and preserves the integrity of the protein in ways traditional cooking methods cannot match. When compared side-by-side with competitors’ products, the difference was clear.

Grilled Salmon Pesto With Asparagus at Safeway (Trident Seafoods) vs. Grilled Atlantic Salmon Meal With Red Miso (with Cuisine Solutions Grilled Sous Vide Salmon).

The Results

Millions Saved, Sales Soaring

The financial impact exceeded expectations. On chicken alone—a single SKU—the store saved millions of dollars annually thanks to our fixed pricing model that insulated them from market volatility.

Labor cost savings added thousands more to the bottom line as staff hours were redeployed from back-of-house prep to customer-facing activities that drove sales.

Over $1 million saved in a single year

By stabilizing food costs and reclaiming labor hours, the deli section transformed from a cost center into a model of efficiency.

3 million pounds sold

With prep time virtually eliminated, shelves were never empty. "Always stocked" meant customers never walked away empty-handed, directly driving top-line revenue.

Quality Retention

Beyond the savings, the product quality improved. Returning customers cited the consistency of the sous vide chicken and salmon as a key reason for repeat visits.

The partnership demonstrated that operational efficiency and product quality aren't mutually exclusive. By addressing the root causes of the store’s challenges—price volatility, labor intensity, and quality inconsistency—we delivered a solution that improved every key metric simultaneously. Today, the deli section operates more profitably while delivering a better customer experience, proving that the right partnership can transform retail food operations.

Case study