At Richmond Baking, we never forget that our primary mission is to make safe, quality food that is enjoyed by people around the world. We are proud to have an untarnished record for producing safe and quality food for over 100 years. Our customers trust us to feed millions of people around the country. Our Safe Food team is committed to creating the safest food possible by not only meeting, but exceeding, the baking industry standards for food quality and safety.
Greg Janzow, Chief Operating Officer, is a 20 year veteran of the food manufacturing industry. His experience began in the Alaskan salmon fishing industry’s fresh/frozen operations where he gained strong foundations in quality assurance and food safety. Following graduation from Texas A&M with a BS in Chemistry, he was recruited into the inaugural manufacturing management training class of a large grocery chain in Texas which ultimately led to a leadership position in one of their dairy manufacturing facilities. Over the next twelve years, Greg’s career in the dairy business offered him opportunities to gain invaluable experience in greenfield start-up, facility expansions, new product launches, contract manufacturing, business development, and supply chain management. In addition to his practical experience, Greg holds an MBA with emphasis on Organizational Leadership. Throughout his career, Greg has held a variety of leadership roles from production supervisor to, most recently, president.
Greg serves the Richmond community through memberships with the following organizations: Reid Hospital Governing Board, Wayne County Foundation Board, Earlham Community Partnership Council, and First English Lutheran Church Leadership Council.
Jerry Lady, Vice President of Operations for Richmond Baking of Georgia (Alma, GA), began his career with Richmond Baking in 1990. Jerry came to Richmond Baking with experience in the food industry-having worked in restaurant management, and grocery store planning and set-up. Originally hired as a Shift Supervisor at Richmond Baking’s Indiana facility, Jerry spent eight years there until the company’s first retail cracker line was added. The new line was transferred from another cracker manufacturer in Illinois, and Jerry oversaw the set-up of this transfer. It was this project that took Jerry to Alma, GA, where he was promoted to Plant Manager.
Today as Vice President of Operations, Jerry prides himself on always being available for conversations and support regarding new product innovations and current product modifications. His number one goal in business is to meet or exceed customer expectations-to assist customers in growing their businesses and pleasing their customers.
Jerry appreciates that Richmond Baking is flexible and well-tuned to the baking industry. “The company is willing to reinvest to grow the business and be successful. We are a business that sees changes in the industry and reacts to them accordingly. A business that truly understands the value of its customers and its employees,” he says.
David Cleveland, Buyer, for Richmond Baking in Alma, Georgia began his career in August 2014. He has a Bachelor’s Degree in Business Administration and 35 years of textile manufacturing experience with Milliken and Company. During David’s tenure with Milliken and Company, he gained valuable manufacturing knowledge as front line Supervisor, Lab and Testing Manager, Supply Chain Manager, Computer Systems Manager, Controller, and Finance Leader.
David is new to the baking industry, he very much appreciates Richmond Baking Company’s goal of going above and beyond the needs of our customers, while also promoting a very high level of Family Pride among each and every employee of the organization.
Chad joined the Richmond Baking Family as Corporate Safety Coordinator in May of 2014. Chad is excited to be a part of the team that helps provide a safe working environment for all the family members. He brings to his position 18 years of experience with safety and security of others. He is enthusiastic and eager to develop processes that help ensure Richmond Baking Company’s legacy in the baking industry.
Chad currently serves as a volunteer coach for youth travel baseball and has previously volunteered for Junior Achievement, First Tee, and The Boys and Girls Club.
A native of Richmond, Indiana, Sean grew up within “smelling distance” of our bakery. “All my life, I can remember the wonderful smells coming out of the bakery and wondering what it was actually like inside!” After accumulating more than 15 years of manufacturing /supervision experience, Sean hired in as a production supervisor in 2011 and got the opportunity to learn first-hand how we put those aromas into the air. He has since completed his Bachelor’s degree in Business Administration from Indiana University and more recently been promoted to the Director of Operations at the Alma, Georgia facility. To further his own training, Sean is currently working his way through the B&CMA’s Cookie and Cracker Manufacturing online course.
Sean says, “My kids think it’s awesome that I get to go to work every day and make cookies. I tend to agree with them!”
Jeremy Bruner leads the Engineering department which has responsibility for capital improvements as well as continuous improvement activities. He has over 15 years of engineering and project management experience in a variety of industries.
After receiving an Engineering degree from Purdue University, Jeremy spent a few years as Project Manager on design build and general construction projects such as: public sector school work, greenfield, and private sector industrial facilities. He then accepted an engineering management position with a dairy and beverage manufacturer where he gained valuable experience in design and project management within an operational food plant. He joined the Richmond Baking family in 2015.
Jeremy serves on the Reid Hospital Strategic Planning Committee and enjoys volunteering at the local soup kitchen and food bank. He has served as a youth basketball and baseball coach as well.
Ian Lady started his career at Richmond Baking in the summer of 2012, with an Engineering Internship. He spent three summers with the company interning in different departments such as, Engineering, Maintenance, and Production.
Ian is a native to Richmond, in 2015, he graduated from Purdue University with a Bachelor’s Degree in Industrial Engineering Technology. Ian is excited to come back to his hometown and begin his career in the food industry.
Dennis Campbell is the Assistant Vice-President of Baking Excellence at Richmond Baking’s Indiana facility. Campbell joined the Richmond Baking team in 1998, bringing a Bachelor’s degree in Food Science, a Master’s in Business Administration and many years of applicable experience in the foodservice and restaurant industries in Quality Control, Product Development and Purchasing.
Dennis believes that the key to great customer service lies in always giving the customer want they want more quickly and more consistently than anyone else.
Buel Brown joined the Richmond Baking family in 2015 as Maintenance Manager of the Alma plant. He brings to the company over 25 years of maintenance experience, including troubleshooting electronics and electrical systems, personnel management, and an emphasis on personal safety. Buel served 12 years in the US Navy; he secured his first position as a Maintenance Manager upon leaving the Navy. Buel has worked in the baking industry for over 12 years with experience in cracker, cookie, pastry, and cold press manufacturing.
Buel is always prepared to accept new challenges and maintains an open door policy with fellow family members and colleagues. He appreciates the opportunity to develop and assist with expanding the business.
Matthew Frame is Richmond Baking’s Operations Manager. He is responsible for overseeing daily production and ensuring that quality products are produced. Matt strives to ensure that customers specifications are met in an efficient manner. Maintaining a safe work environment is also a priority for Matt for Richmond Baking family members and customers. He joined the Richmond Baking family in August 1997 beginning in the Sanitation Department, then moving throughout the facility to various production roles. He earned a promotion to Supervisor in June 2013 and was promoted again to Operations Manager in October 2015.
Keith joined the Richmond Baking family in 1983 in the maintenance department and was promoted to Maintenance Manager in 2016. Keith has a wide variety of experience along with firsthand knowledge about machinery and equipment at the bakery. He takes great pride in his work and is very thorough and dependable.
Keith and his wife, Sheryl, reside in Richmond and have two daughters.