Back to Regional Senior Manager, Eastern Canada at Cinnabon
Lean Kitchen Initiative
Redesigned kitchen processes so freshly baked items reached customers more quickly and consistently.
RetailProcess ImprovementLean
Project Details
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.
Key Achievements
- Peak-hour wait times dropped from about five minutes to just under four.
- Methodology was shared as a template for forty additional stores nationwide.