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CVP chicken

The operator’s guide to

The operator’s guide to CVP chicken

Table of contents • What is controlled vacuum-packed (CVP) chicken?

• Frozen, fresh and CVP: A comparison • CVP benefits by segment • CVP operational advantages • Why CVP works • SKU list: Entegra-negotiated products

The operator’s guide to CVP chicken

What is controlled vacuum-packed (CVP) chicken? Controlled vacuum-packed (CVP) chicken is fresh, raw poultry sealed in a vacuum-controlled environment and packaged in food-grade bags to protect product integrity, maintain freshness and extend refrigerated shelf-life for foodservice use. CVP chicken offers several advantages over fresh and frozen chicken options. It can help you reduce prep labor, improve yield and maintain consistent execution, directly supporting labor efficiency and maintaining food cost control for your business.

Benefits of CVP chicken Operational

Strategic

•

Simplified execution

•

Faster prep and service

Enhanced guest experience

Improved food cost control

•

Higher usable yield

•

Consistent product quality

Easier to standardize in recipes across units

•

Reduced waste and spoilage

•

Lower training complexity

•

Increased pricing flexibility

Why choose CVP? In today’s foodservice environment, labor is tight, space is limited and every shift demands speed, consistency and quality. That’s exactly where CVP chicken comes in. Controlled vacuum-packed chicken (CVP) is designed to work in fast-paced, high-stakes kitchens where there is little margin for error. One of the biggest advantages of CVP chicken is that it gives you a fresh option with a longer shelf-life than a non-vacuumpacked product.

Financial

If you’re using a non-Entegracontracted fresh chicken, you could be missing out on big savings from your GPO.

The operator’s guide to CVP chicken

How CVP chicken works No thawing is required. Products go straight from cooler to cook line, removing an entire prep step and easing the labor burden on already-stretched teams. Fewer steps mean fewer mistakes, less handling and more time back for staff to focus on execution and service. Unlike frozen poultry, CVP chicken is vacuum-sealed in a tightly controlled environment that locks in freshness while eliminating many of the friction points that slow teams down. And, unlike fresh chicken that is not sealed, you get a product that can be refrigerated for weeks instead of days. The result is a protein solution built for highvolume, high-pressure operations, from busy restaurants and hotel dining rooms to cafeterias, healthcare facilities and campus dining. CVP chicken gives you superior flavor, texture and tenderness and brings added value to your menu.

Ready to cook. Reduced prep. Americans buy more chicken than any other food at the center of the plate, according to The National Chicken Council (NCC), the national, non-profit trade association for the industry.1

Since CVP chicken arrives ready to cook it delivers faster turn times and greater consistency across shifts and locations. Whether it’s a seasoned grill cook or a new hire working a peak service, teams can rely on uniform portioning, predictable performance and dependable results every time. The packaging itself is another operational win. Cleaner, drier vacuum packaging minimizes purge, mess and handling issues, helping reduce crosscontamination risks and maintain a cleaner prep environment. Less liquid in the bag means less cleanup on the back end — and less frustration on the front line.

Storage considerations CVP chicken offers an extended refrigerated shelf life compared to traditional fresh poultry, all without taking up precious space in your freezer. This gives operators more flexibility in ordering, receiving and production planning, while helping reduce spoilage, shrink and emergency reorders. Better shelf life equals better inventory control — and better control protects margins. Source: 1 Industry Stats and Facts. National Chicken Council.

The operator’s guide to CVP chicken

Frozen, fresh and CVP:

A comparison Frozen chicken

CVP chicken

Operational impact

Storage

Freezer

Refrigerator

Impacts storage capacity and kitchen workflow

Shelf life

Months

Days

Weeks

Frozen reduces spoilage risk; CVP requires tighter inventory management

Prep

Requires thawing before use

May require trimming/ portioning

Ready-to-cook with no thawing

CVP saves prep time and simplifies production

Labor

More labor for thawing, trimming, portioning

Moderate labor for trimming and portioning

Ships pre-portioned and pre-trimmed

CVP helps reduce labor strain and prep complexity

Speed to service

Slower due to thaw planning

Faster than frozen, but still requires prep time

Faster line-readiness

CVP improves flexibility during busy service periods

Food waste risk

Lower waste due to extended storage

Higher spoilage risk due to shorter shelf life and demand variability

Higher spoilage risk if demand fluctuates

Frozen provides better inventory security

Product consistency

Can vary depending on thawing and handling

Can vary due to manual cutting and sizing

More uniform sizing and portions

CVP supports menu consistency and portion control

Texture & quality

Loses moisture during freezing/thawing

Perceived as fresh, with reliable texture and flavor

Often perceived as fresher and higher quality than frozen

CVP may improve guest perception and plate quality

Food safety

Greater thawing and handling risks

More handling during prep increases contamination risk

Reduced handling exposure in sealed packaging

CVP can streamline food safety procedures

Supply/availability

Better for long-term inventory protection

More sensitive to delivery timing; requires frequent ordering

Frozen provides stronger protection during shortages

Often lower commodity cost

Typically higher due to shorter shelf life and labor inputs

Often higher due to processing and packaging

Operators must compare total cost, not just purchase price

Potential moisture loss after thawing

Variable yield due to trimming and inconsistent sizing

Typically more consistent usable yield

CVP may improve predictability of food cost

Cost Yield management

Biggest advantages

Fresh chicken

Inventory flexibility and lower waste

Perceived freshness and quality

Quality, flavor, labor savings and execution speed Operators are able to charge more for this product

Different strengths depending on kitchen needs

The operator’s guide to CVP chicken

CVP operational advantages CVP benefits by segment Segment

Operational benefit

Fast Casual / QSR

Speed, throughput, consistency

Healthcare / Education

Labor savings, food safety

Hotels / Full-Service

Premium quality and presentation

Multi-Unit Chains

Standardization, consistency

Operational advantages

Without added complexity

Standardization

No new equipment

Margin improvement

No complex retraining

Labor reduction

No operational redesign

Consistent guest experience

No second-guessing

The operator’s guide to CVP chicken

Premium product. Premium menu pricing.

Why CVP works

With customers under cost pressures, they are scrutinizing their purchases and assessing the value of every dollar spent. They’re searching for value. When that value is communicated clearly, consumers are willing to pay more, according to Perdue Foodservice, an Entegra supplier partner.2

When it comes to quality, consumers are willing to pay more for products featuring menu claims that show transparency.

84%

76%

73%

of consumers would return to a restaurant they avoided if premium poultry items were added to the menu.2

of consumers will pay more for Clean Label poultry.2

of consumers will pay more for No Antibiotics Ever poultry.2

Source: 2. Proprietary Perdue Consumer Study, May 2022. Datassential.

The operator’s guide to CVP chicken

SKU list: Entegra-negotiated products The following products are available as part of the Entegra-negotiated program, helping our clients access lower costs, deeper discounts and higher-quality chicken.

Can CVP work for you? Access to all the cuts and case sizes you need, at pre-negotiated pricing, are readily available from Entegra’s vast supplier network. Reach out to your representative or contact us:

EPK@EntegraPS.com 915 Meeting Street - 15th floor North Bethesda, MD 20852 1-866-ENTEGRA EntegraPS.com

Entegra clients: Click on each supplier for more information and contact your Entegra Representative for more information.

8-piece Coleman Natural Bone-in, skin-on

• Coleman NAE Chicken Cut Up 2.75-3.0 CVP • Coleman 8-pc Cut Chicken 3.30-3.60 lbs Harvestland Bone-in, skin-on • Harvestland NAE 8-pc CVP Chicken, Cut 2.75-3.0

• Coleman CVP Boneless Skinless Broiler Breasts 20 lbs

Perdue Bone-in, skin-on • 8-pc, Cut 3.00 - 3.25 lbs

Breast Coleman Natural Airline, skin-on

• • • • • • •

Breast Coleman Boneless, skinless

NAE B/L So Airline Chicken Breast Fil NAE B/So Airline Chicken Breast Fil CVP NAE B/S Chicken Breast Random CVP NAE B/S Chicken Breast 4 oz CVP NAE B/S Chicken Breast 5 oz CVP NAE B/S Chicken Breast 6 oz CVP NAE B/S Chicken Breast 8 oz CVP

Harvestland Boneless, skinless • Boneless, Skinless Broiler Breasts 7 oz • Harvestland NAE B/S Chicken Breast 4 oz CVP • Harvestland NAE B/S Chicken Breast 6 oz CVP • Harvestland NAE B/S Chicken Breast 8 oz CVP • Harvestland NAE B/S Chicken Breast Random CVP Koch Foods Boneless, skinless • Chicken 10 oz B/S Pn Rdy 2/10#

Halves Coleman Natural Bone-in, skin-on • NAE Chicken Halves 2.75-3.00 CVP

Tenderloin Harvestland Boneless, skinless • Harvestland NAE Chicken Breast Tenders Select CVP

Harvestland Bone-in, skin-on Tyson Foods, Inc Boneless, skinless Leg/Drumstick Harvestland Bone-in, skin-on • Harvestland NAE CVP Broiler Drumsticks 20 Lbs Quarter Coleman Natural Bone-in, skin-on

Harvestland Bone-in, skin-on

Thigh Coleman Natural Boneless, skinless

Whole Coleman Natural Bone-in, skin-on • NAE Whole Bird Chicken Without Giblets 2.75-3.0 CVP • NAE Whole Bird Chicken Without Giblets 3.00-3.25 CVP • NAE Whole Bird Chicken Without Giblets 3.30-3.60 CVP • NAE Whole Bird Chicken Without Giblets 3.50-3.80 CVP Harvestland Bone-in, skin-on • Harvestland NAE Whole Bird Chicken Without Giblets 2.75-3.0 CVP • Harvestland NAE Whole Bird Chicken Without Giblets 3.00-3.25 CVP

Wing Coleman Organic Bone-in, skin-on • Coleman Organic Chicken Wing Sections 1st & 2nd Only Harvestland Bone-in, skin-on • Harvestland NAE Whole Wings 40 lbs Harvestland Organic Bone-in, skin-on • Organic CVP Broiler Wing Sections, 1st & 2nd

Red Bird Farms Co Bone-in, skin-on • Whole Fryer 3 lbs and up, Bagged With 9 Head Per Case