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.
Tim Kaatz is Richmond Baking’s Vice President of Technical Services. In his role, Tim oversees facilities in Indiana and Georgia, implementing systems and procedures to ensure that customers receive a safe and consistent product from every Richmond Baking line. Tim has a Bachelor’s of Science degree in Microbiology with a minor in Chemistry. His previous work included positions as a Product Manager, a Quality Engineer, FDA Laboratory Manager and a Microbiologist in both the Personal Care and Food Industries. Tim’s unique combination of scientific and quality-assurance work provides him with vast insight into the art and science of producing a safe and consistent baked product for customers.
Tim is proud to work for a company whose first priority is safe food. “We have nothing but support from the ownership here. We never take a risk with food safety at any of our plants. We have a regimented training program for all of our employees and an open door policy to our customers. They can visit us anytime to make sure that they are comfortable with every product we are making,” he says.
Tim’s philosophy for his work and his life is to be honest with others and treat them as he would like to be treated. In the end, this is what family, and Richmond Baking, are all about.
Gayle Schultz is Richmond Baking’s Quality Assurance Supervisor. In his role he oversees the day to day performance of the quality assurance department, ensuring that high -quality products are made to exceed the customer’s expectations, and that food safety is a priority. He joined the Richmond Baking family in July 1998 beginning in the Sanitation Department, quickly moving into Quality Assurance, and was promoted to supervisor in 2011.
Gayle is a lifelong resident of Wayne County. He and his wife Betsy have three sons Jason, Matt, and Scott. Gayle has previously been involved with the Cambridge City Youth League as a coach and Board President. He also has shared his coaching expertise at Lincoln Middle School as the golf coach.
Bill takes pride in the fact that Richmond Baking is a family-owned business steeped in the historic tradition of its community, Richmond, IN. He volunteers his time serving as a Governing Board Member and Audit Committee Chairman of Reid Hospital & Health Care Services as well as serving as a Board member for the Wayne County Area Chamber of Commerce and the Economic Development Corporation of Wayne County.
Bill is also involved in associations that serve the biscuit and cracker industry. Bill served as a President of the Cookie & Snack Baker’s Association (CASBA) and is the current Chairman and of the Biscuit and Cracker Manufacturer’s Association (B&CMA). “I deeply value the relationships that I have been fortunate enough to establish in the industry, I have gained great friendships and those connections have positively impacted Richmond Baking.”
“At Richmond Baking, we have the flexibility to make decisions quickly and to create true partnerships with our customers. Our size is large enough to provide cost effective solutions and run efficient operations, while remaining small enough to be flexible for unique customer needs.”
Bill Quigg, President of Richmond Baking, takes extra strides to create a community at Richmond Baking – spending time with coworkers and learning about their families, hobbies and community interests. “Our goal is to create Raving Fans of our employees, as well as our customers. In fact, we believe that in order to truly have Raving Fan customers; we have to start with our employees.”We don’t want a customer that is merely satisfied with our company. We want people that love to do business with us. Every day, we strive to exceed our customers’ expectations and create Raving Fans,” says Bill.
Rob Quigg, Treasurer of the Board for Richmond Baking, began his career in the family business over a decade ago. After earning a Bachelor’s degree in History at Indiana University, and earning his Certified Public Accountant (CPA) title from Indiana University-Purdue University Indianapolis (IUPUI), Rob worked in public accounting at the firm of Geo. S. Olive in Indianapolis. In 1999, Rob joined the Richmond Baking staff and was appointed Treasurer of the company in 2002. He was subsequently promoted to Vice President of Accounting in 2010.
Rob believes that the key to Richmond Baking’s success lies in hearing customers’ needs and thinking creatively to find out-of-the-box solutions that help make customers successful in their own businesses. Rob has played a key role in the entrepreneurial spirit of today’s Richmond Baking, always approaching business opportunities with a view to the future that benefits both customers and the bakery.
Rob is also the Executive Director of the Quigg Family Foundation-helping non-profit groups and organizations improve the lives of local citizens through financial collaborations and grant-making opportunities. His philanthropic activities extend beyond his work with the Quigg family. Rob is the past Chairman of the Wayne Co. Foundation and serves on the board of the IU Foundation and the Richmond Art Museum.
Bob Ramsey, Chief Financial Officer (CFO) for Richmond Baking, joined the company after 28 years in public accounting. After earning his Bachelor of Science Degree in Accounting with Highest Distinction from Indiana University’s Kelley School of Business in May 1987, Bob returned home to Wayne County to begin his career.
Bob became a partner in the regional CPA firm of Geo. S. Olive in 1998 and later started his own firm in Richmond in 2003 before selling most of that firm to three of his former colleagues at the end of 2013. Since that time, Bob has owned and operated a private tax and consulting practice serving a small group of clients he has worked with for most of his career—including the Quigg family and Richmond Baking.
“Having known and worked with the Quigg family and their businesses for 25 years gave me a special insight into the Richmond Baking organization. When I was presented with the opportunity to become a member of this great team of people, I was immediately interested,” says Bob. “To witness a family-owned business going strong after more than 110 years is pretty special, and I look forward to helping it grow and succeed for many more years.”
Bob serves on the Audit/Compliance Committee at Reid Hospital, is Secretary of the Board of Directors for the Golay Foundation, and is a member of the Board of Trustees for Friends Fellowship Community. He is also a past Treasurer and Board Member of the Wayne County Foundation and serves on the Zoning Board and Planning Commission in his hometown of Centerville, Indiana.
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Vanessa Smith is Richmond Baking’s Quality Assurance Manager for the Alma, Georgia Facility. She joined the Richmond Baking Family in August of 2014, bringing eight years of food manufacturing experience, specializing in Quality Assurance, HACCP, and Food Safety. Previous accomplishments include being certified in Animal Welfare Auditing by the Professional Animal Auditor Certification Organization, delivering a presentation at the 2013 Poultry Processor Workshop in Atlanta, Georgia and later having the presentation published in the Watt Poultry USA Magazine. She has also facilitated multiple GFSI certified audits which received “Excellent” scores.
Vanessa oversees the day-to-day performance of the Quality Assurance and Sanitation Department as well as developing, auditing, maintaining, and implementing Food Safety related programs such as SOP’s, GMP’s, and HACCP. Vanessa is looking forward to learning and growing with the Richmond Baking Family and is proud to be part of a company where Safe Food and integrity are priority.
Matt Tesch is Richmond Baking’s Quality Assurance Manager for the Richmond, IN location. He joined Richmond Baking in August 2015 with 17 years of quality, auditing, and production experience across multiple food processing locations with different product lines. In this role, Matt oversees the quality department at the Richmond, IN location ensuring the safe and consistent production of product that will create “Raving Fan Customers.”
Matt has a Bachelor’s of Science degree in Chemistry and Biology, a Master’s of Science in Food Science, along with a MBA. He has previously worked as a Quality Technician, Quality Control Manager, Quality Assurance Manager, Technical Services Manager, and a Production Manager. Matt’s unique combination of quality and production experience allows him to identify and make suggestions to improve current practices to provide a consistent experience for the customer.
Matt’s responsibilities include the quality and sanitation departments, in addition to maintaining the Food Safety/Quality systems. Matt is excited to work for an organization that is passionate about safe food, building customer relationships, and growing the business. He believes that honesty is the best policy, which helps build relationships, in turn creating Raving Fan Customers.