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Our Leadership Team
QSCC’s leadership team is composed of highly experienced executives that bring a range of professional backgrounds and skillsets to the management of the co-op’s business functions. In many cases, members of the leadership team have worked together at other companies such as Wendy’s®, Unified Foodservice Purchasing Cooperative, LLC, in the Yum! Brands, Inc. supply chain, and U.S. Foodservice.
This mix of diverse skillsets and common frames of reference has given the management team the unique ability to rapidly adapt and deploy best practices and business processes to the benefit of Wendy’s restaurants in the U.S. and Canada.
John Inwright was hired in November 2009 to lead the development of QSCCSM. John works closely with the Board of Directors and Wendy’s suppliers, ensuring that his team accomplishes everything needed to exceed member and Brand expectations.
John has worked in food service for virtually his entire career, beginning as a beach boardwalk fry cook in New Jersey. His range of executive experience -- including supply, distribution, procurement, and operations -- gives him powerful insight into every link of the supply chain and a keen understanding of how they interact.
Most recently, John served in the supplier and manufacturing community as EVP for the Commercial Division of Nice-Pak/PDII, the global expert in preventing infection and cross-contamination from bacteria in foodservice and healthcare settings.
John served as Chief Procurement Officer of U.S. Foodservice, one of the country’s largest broad-line foodservice distributors. During that time, he was tasked with restructuring the company’s procurement team following a massive investigation of fraud by the U.S. Department of Justice and the Securities Exchange Commission.
Before that, as SVP of Purchasing for Unified Foodservice Purchasing Co-op, LLC (Yum! Brands, Inc. co-op), John served the procurement and distribution interests of franchise and corporate stores across A&W, KFC, Long John Silver’s, Pizza Hut, and Taco Bell.
John is exceptionally well respected in the industry. His significant strengths include innovation, integrity, relationship-building with franchisees and suppliers, and leading the development of high-performance employee teams.
John serves on the Board of Directors of the Dave Thomas Foundation for Adoption. He also co-chairs the Supply Chain Sub-Committee of the National Council of Chain Restaurants and is a past member of the Institute of Supply Management (ISM), the National Restaurant Association (NRA), and the International Foodservice Distributors Association (IFDA).
John served as a committee member for the foodservice industry initiative on Efficient Foodservice Response and as a board member on the NRA’s Foodservice Purchasing Management Group. He further served, on invitation, two of the world’s leading corporate think-tanks, The Conference Board and the Corporate Executive Board.
Greg Haggis joined QSCC as EVP, Finance and Chief Financial Officer in January 2013. Greg’s leadership skills, business acumen, cross-functional industry experience, and in-depth knowledge of the Wendy’s financial system make him an ideal fit for this position.
Previously, Greg served as SVP, Finance and Brand CFO for The Wendy’s Company. His responsibilities covered all Wendy’s finance operations in North America, including restaurant and bakery operations.
Greg also served as a Wendy’s company representative on QSCC’s Board of Directors, a member of the QSCC Board’s finance committee, and a finance sub-committee member for WNAP, Wendy’s national advertising co-operative. In addition, he served as Treasurer of the Wendy’s International Foundation.
He joined Wendy’s in October 1985 as Property Accounting Supervisor. Greg took on increasing responsibilities as Division Finance Manager, Regional Finance Director, and Senior Director/ VP of Financial Planning and Analysis. He received the R. David Thomas Outstanding Management Award for Business Leadership in 1999 and also received a Dave’s MBA.
Before joining Wendy’s, Greg served in various accounting positions over a four-year period with McDonald’s Corporation. He also has in-store operations experience, having managed restaurants for multiple concepts during college and immediately after graduation.
David Kourie joined QSCC in July 2010, and he leads two teams.
One team is responsible for acquisition of all food, packaging/ paper, and indirect products (such as cleaning supplies and uniforms).
The other team manages programs for equipment (including sourcing of building materials and procurement/ distribution of smallwares and equipment), energy (including third-party procurement, monitoring, and utility rebate programs), and contract services (such as CO2, office supplies, used oil recycling, and waste management).
David provides expertise in procurement, distribution, operations, purchasing, and sourcing – both domestic and international. His foodservice experience includes working with U.S. Foodservice and Compass Group/ Foodbuy, LLC (a leader in foodservice management and support services). He also worked at Qualex Inc. (a division of Eastman Kodak Company).
Broad industry and international experiences have enabled David to develop and implement many notable innovations. He integrated foreign supply chains into operations for U.S. Foodservice and Compass Group, and he worked with the Canadian Consulate to develop strategies to introduce Canadian products across the globe.
In addition, David served on the 2002 Olympic Food Service Task Force as a representative of the Compass Group, which was the first company to single-handedly manage all of the food at the Olympics.
Ed Medlock transitioned to QSCC in January 2010 as a VP and was promoted to his current position that July. Ed and his team oversee the distribution center network that services Wendy’s restaurants, manage the inbound flow of products to the DCs, and direct implementation of all new, promotional and test products.
Ed’s entire career has been based in logistics, transportation, and distribution. He began his career at Spector Red Ball Freight. Since then, he has gained more than 20 years of experience in quick service restaurant and foodservice distribution systems and has worked in both corporate leadership and field operations positions.
Ed worked in Wendy’s International Supply Chain Management department for six years. In his most recent position as VP, he managed the distribution system and the supply chain systems that supported food cost budgeting and analysis.
In 2007, Ed received the R. David Thomas award for Outstanding Management for demonstrating the high standards, commitment to Wendy’s, and common sense business approach exemplified by Wendy’s Founder Dave Thomas.
For one year prior to joining Wendy’s, Ed worked for the company as an independent distribution consultant. He developed processes to support distribution consolidation and developed several cost-saving initiatives for New Bakery Company.
Before that, Ed worked at YUM! Brands, where he acquired extensive experience in international operations and wide-scale distribution systems. He established international distribution operations in Australia, China, Korea, Puerto Rico, Singapore and Thailand. Not only did he engineer the infrastructure changes needed to support Yum! restaurants, but he also gave local operators the understanding they needed to develop these systems on their own.
His foodservice experience also includes positions at Frito-Lay and PepsiCo.
Laurie Calpin joined QSCC in May 2011. She has more than 17 years of financial management experience in the food service industry.
Prior to joining QSCC, Laurie served as controller for the restaurant division of Bob Evans Farms. Her primary responsibilities included financial reporting, budgeting and forecasting. Laurie also served as senior director/ director of finance during her six years at Bob Evans.
Before that, Laurie served nearly eight years as controller for Damon’s International restaurant company and its subsidiaries. She also served as an audit manager and senior/staff accountant at Ernst & Young.
Lorraine Green joined QSCC Canada, Inc. in January 2010 and oversees distribution, program management, and supply chain management. In conjunction with Wendy’s Restaurants of Canada, Inc. (WROC), she also develops the supply chain strategy for Wendy’s Canadian restaurants.
Lorraine and her team work closely with QSCC’s U.S. associates to leverage North American opportunities to deliver benefits to all of the Canadian operators.
In 1993, Lorraine joined WROC as Manager of Supply Chain Management. She was soon promoted to Director of Supply Chain Management. In 2008, she was promoted to VP of Supply Chain Management for WROC.
Lorraine implemented the practice of renting tariff rate quotas, which enables WROC to more freely import U.S. food products such as chicken and cheese. Her team also serves as experts regarding requirements and restrictions for importing U.S. products.
She received the R. David Thomas award for Outstanding Management in 2007 for demonstrating the high standards, commitment to Wendy’s, and common sense business approach exemplified by Wendy’s Founder Dave Thomas
Before joining Wendy’s, Lorraine acquired a diverse background in distribution, procurement, purchasing, and administration through her work with Huguenot Limited, Pizza Hut Canada, and Burger King Canada.
Jack Parker initially joined QSCC as a consultant in January 2010 and assumed his current position in July of that year. He oversees all management issues and negotiations involving the primary proteins of bacon, beef, chicken and fish to ensure the best possible supply and price.
Jack joined Wendy’s International as Director of Dairy in 1979, just as the company began a major expansion effort. He negotiated the company’s first soft drink contract and worked on every one of Wendy’s existing supply programs.
Jack was part of the team that developed Wendy’s original refrigerated distribution network in the 1980s. He also played a key role in merging the company’s distribution network into what is today considered “full-line distribution.” In recognition of his efforts, Jack was honored as Wendy’s first Employee of the Year.
After one year of retirement, Jack returned to Wendy’s Supply Chain Management department as a consultant in 2008.
Jack spent four years of active duty in the U.S. Navy before beginning a career in sales management at Coca Cola and Borden’s Food Service – where his top account was Wendy’s.
Eddie Phillips joined QSCC in June 2012. Eddie and his team are responsible for ensuring visibility to critical supply chain data for QSCC associates, The Wendy’s Company, and QSCC trading partners in the U.S. and Canada.
Eddie began his food service career by working as a cook at age 16 in Clarksville, Indiana. Over the past 18 years, Eddie has delivered supply chain solutions in the U.S. and abroad for companies in multiple industries.
Before joining QSCC, Eddie served as Senior Director of Supply Chain for Unified Foodservice Purchasing Co-op, LLC (Yum! Brands, Inc. co-op). He developed supply chain visibility systems that supported the domestic and international needs of franchise and corporate restaurants across A&W, KFC, Long John Silver’s, Pizza Hut, and Taco Bell.
Joe Schechinger transitioned to QSCC when the co-op began operations in January 2010. Joe directs QSCC’s Commodity Risk Management program, which is designed to reduce price volatility, improve price stability, and ensure best cost. His team works with QSCC associates and supplier partners to manage risks for commodities such as grains, proteins, dairy, and energy products.
Joe began has food service career by working as a restaurant bus boy when he was 12. He has worked in supply chain management for food service companies for more than 25 years.
Joe joined Wendy’s Supply Chain Management department, the precursor to QSCC, in February 2003. Before that, he served in a variety of supply chain management positions for restaurant chains such as KFC, Pizza Hut and Taco Bell.
His professional memberships include service on the National Cattlemen’s Beef Association Long Range Planning Committee and the National Restaurant Association Executive Study Group Steering Committee.
Molly Miller joined QSCC in May 2011. As HR Director, Molly partners with the senior leadership team to meet the strategic objectives of QSCC.
Molly leads all Human Resources and Talent Management initiatives to ensure that they drive our efforts to meet QSCC’s objectives. Her main areas of oversight include Workforce Planning, Talent Acquisition, Compensation and Benefits Administration, Leadership and Associate Development, and Succession Planning.
Molly came to QSCC after many years within the Wendy’s Corporate Human Resources function. Her 15-plus years of experience in the restaurant industry serve her well in this role as a trusted advisor. In her life outside of QSCC, Molly is an active volunteer within her local community, church and school system.