Regional Senior Manager, Eastern Canada

Redesigned kitchen processes so freshly baked items reached customers more quickly and consistently.

Customer queues and ingredient waste indicated process issues, so we mapped existing workflows, introduced 5S organization principles, and updated prep-line layouts. Prep time per order fell by thirty-six seconds, ingredient waste decreased nine percent, and guests experienced noticeably shorter waits. The effort relied on value-stream mapping, frontline staff interviews, and clear standard-work documentation.

Created an interactive Tableau dashboard to help store managers adjust staffing and inventory in real time rather than relying on end-of-week spreadsheets.

Managers needed quicker insight during busy periods, so we integrated POS and staffing data into a real-time Tableau dashboard with email alerts for threshold breaches. Adoption was swift, overtime costs fell by $18 000 in the first year, and manual spreadsheet reporting was eliminated. Talend handled nightly ETL while Tableau presented multi-level KPI views.