The Challenge
A "perfect storm" of inefficiencies
Sprouts faced a complex set of operational challenges in their deli section that were 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. Sprouts 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. Meanwhile, the alternative—purchasing pre-cooked chicken from other suppliers—came with its own problem: inconsistent quality that didn’t meet Sprouts’ standards for their health-conscious customer base.