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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 led the launch of QSCC, the independent purchasing co-op that serves the Wendy’s system, in January 2010. He works closely with QSCC’s Board of Directors and Wendy’s senior leadership, ensuring that his team accomplishes everything needed to exceed member and Brand expectations.
John’s 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, he 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.
Previously, John served as Chief Procurement Officer of U.S. Foodservice, one of the country’s largest broad-line foodservice distributors. He also served as SVP of Purchasing, Distribution, and Logistics for Unified Foodservice Purchasing Co-op, LLC (the co-op for Yum! Brands), overseeing the procurement and distribution interests of franchise and corporate stores across A&W, KFC, Long John Silver’s, Pizza Hut, and Taco Bell.
John serves on the boards of the Dave Thomas Foundation for Adoption and GS1. He also co-chairs the Supply Chain Sub-Committee of the National Council of Chain Restaurants.
Laurie Calpin was promoted to EVP, Finance and CFO in July 2014. Laurie joined QSCC in May 2011 as VP, Finance and Controller. 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.
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, spent 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.
Ed is active in the Logistics community in Columbus, and serves in an advisory capacity for the Industrial Diesel program at the Scarlet Oaks Career Center.
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 and is a member of their leadership team.
Lorraine and her team work closely with QSCC’s U.S. associates to leverage North American opportunities to deliver benefits to all 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. In 2014, Lorraine joined the DTFA Canada Board of Directors.
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.
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 Main joined QSCC in July 2014 as VP for Equipment, Energy & IT Purchasing. Joe brings a wealth of experience and is a highly skilled negotiator and public speaker.
Previously, Joe served as VP of Strategic Sourcing and Indirect Spend for Restaurant Supply Chain Solutions (formerly UFPC), the purchasing co-op for Yum! Brands for 13 years. In this role, he led a team that managed programs in contract/ financial services, energy, indirect, technology, telecommunications, and other areas.
Before that, Joe served more than 20 years in energy consulting and management. This included serving as National Energy Manger for Yum! Brands, as a Manager and Senior Analyst for two regional energy utility companies, and as a Senior Energy Consultant with Schneider Electric (QSCC’s strategic partner for energy procurement).
Joe also directed commodities purchasing and construction of a fish farming operation for Brown-Forman Corporation, one of the largest American-owned companies in the wine and spirits business.
In addition, Joe managed and worked in grocery stores during high school and college.
Joe Schechinger was promoted to VP of Non-Protein Foods in May 2014. Joe’s team manages purchasing of non-protein food categories such as bakery, beverages, condiments, dairy, produce, and salad dressings.
Previously, Joe directed QSCC’s Commodity Risk Management program, which is designed to reduce price volatility, improve price stability, and ensure best cost. He transitioned to QSCC when the co-op began operations in January 2010.
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.
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.
His professional memberships include service on the National Cattlemen’s Beef Association Long Range Planning Committee, the National Pork Board, 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.