Client profile
F&B manufacturer with multiple lines and strict food-safety requirements, ~400 employees.
Challenges
- Lines measured output only, not safety/waste
- Management KPIs disconnected from floor
- Chaotic seasonal temp labor
What we did
- Output/quality/safety/waste KPIs
- Management reviews tied to line results
- Peak-season staffing and performance rules
Outcome
Comprehensive line metrics balancing safety and efficiency; clear management accountability.
Based on a real XieChunQiu engagement; anonymized.
