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Dallas
FreshPoint Dallas was founded in 1917 as American Produce and Vegetable and has continued serving the greater Dallas-Fort Worth metroplex with the finest quality produce and service. The cornerstone of the company is to offer our customers “The Total Quality Food Service Experience”. Our values of integrity, loyalty, passion and teamwork ensure we exceed your expectations.
facility
- 125,000 square-foot facility centrally located.
- Refrigerated loading and receiving dock ensuring an unbroken cold chain.
- Delivery fleet of over 75 refrigerated vehicles.
- Dedicated produce specialists to assist you with menu planning and all your produce needs.
- Inside Sales Department.
- Market / Will Call.
- Internet ordering through myFreshPoint.com.
- Test kitchen, produce training and tours also available.
- Online Account Management through Pay.Sysco.com
food safety
- Fully-documented HAACP and recall program FDA/USDA compliant.
- FDA compliant with Homeland Security bioterrorism guidelines.
- Disaster Preparedness Action Plan in place.
- Global Food Safety Initiative (GFSI) third party audits at our facility.
- Facility is SQF Certified Level 2.
- HACCP Program & ServSafe Certification.
- Certificate of Insurance and Grower Good Agriculture Practice required on all products.
- Dedicated Food Safety and Facility Managers.
Distribution Map
Navigate our coverage area by county. To search your specific location select full screen.
Social Corner
FreshPoint
With unmatched fresh produce, knowledge and experience, FreshPoint provides today’s chefs with the ingredients to create tomorrow’s culinary success.
Over the last few decades, we have seen revolutionary changes in the produce industry—from refrigerated trucks and fresh-cut produce to submitting and processing orders online. With these innovations, our passion for produce and commitment to helping our customers succeed remains unchanged.
"My father and my grandfather have worked with FreshPoint for at least 40 years now. FreshPoint just knows where to put the product―they want quality, and we do our best to give it to them. It works out really well." – Eric Henry.
Eric’s great-grandfather started Blue Hills Orchard with peaches in 1904, and now they have over 300 gorgeous acres of peaches, plums, and nectarines in the summer, and apples and pears in the fall.
Contact your Sales Consultant to ask about adding some of their beautiful autumnal apples and pears to your next order. #peoplepassionproduce
https://local.freshpoint.com/store_page/blue-hills-orchard
FreshPoint Connecticut
Eric’s great-grandfather started Blue Hills Orchard with peaches in 1904, and now they have over 300 gorgeous acres of peaches, plums, and nectarines in the summer, and apples and pears in the fall.
Contact your Sales Consultant to ask about adding some of their beautiful autumnal apples and pears to your next order. #peoplepassionproduce
https://local.freshpoint.com/store_page/blue-hills-orchard
FreshPoint Connecticut
Blue Hills Orchard - FreshPoint Local
My father and my grandfather have worked with FreshPoint for at least 40 years now. FreshPoint just knows where to put the product―they want quality and we do our best to give it to them. It works out really well.
We are right in the midst of the annual field transition. While it is a critical time, our growers have this carefully orchestrated event down to a science.
This time of the year the major growing areas in Yuma and Salinas alternate, and this can affect several produce commodities, such as lettuces, strawberries, broccoli, cauliflower, and others. It's a monumental operation and logistical feat.
We work closely with our growers, and our team is in the fields helping us understand how these markets are doing. Interested to see how it works? Watch our quick video on exactly what this important event is. And bookmark this link below to check out our weekly produce market report that is also posted here every Friday.
Watch our Video 📽️ https://youtu.be/gMKS3J0v2Zs
Bookmark This Link for Weekly Updates 📖 https://freshpoint.com/produce-essentials/freshpress-weekly-market-report/
This time of the year the major growing areas in Yuma and Salinas alternate, and this can affect several produce commodities, such as lettuces, strawberries, broccoli, cauliflower, and others. It's a monumental operation and logistical feat.
We work closely with our growers, and our team is in the fields helping us understand how these markets are doing. Interested to see how it works? Watch our quick video on exactly what this important event is. And bookmark this link below to check out our weekly produce market report that is also posted here every Friday.
Watch our Video 📽️ https://youtu.be/gMKS3J0v2Zs
Bookmark This Link for Weekly Updates 📖 https://freshpoint.com/produce-essentials/freshpress-weekly-market-report/
Carrots, onions, and celery are getting ready for their annual culinary moment. Called aromatics for a good reason, they comprise the classic mix of French mirepoix and are the unsung heroes of soups, stocks, gravies, and sauces.
Here are a few tips on keeping them in tip top shape and ready to use:
🥕 Carrots: Keep your carrots in a humid part of your cooler and as cold as possible. If they don’t have that humidity they are going to dry out and get limp and rubbery. Keep the container closed and airtight. Exposure to the cooler blower will dry them out.
🧅 Onions: Onions like to be stored dry, cool, and dark. They don’t like the moisture, in fact when onions are harvested, the skin is really moist. The farmer will turn up the rows and leave the onions outside for a few days so the skin will dry out and make it to market.
🥬 Celery: Celery likes it really cold and really humid. It tends to dry out and get limp even faster than a carrot will. Exposure to the cooler blower will dry them out, they will become dehydrated and limp—and it happens quick. Forgetting to keep them airtight just overnight could result in dehydrated celery.
So, there you have it! Keep these tips for success in mind when storing your carrots, onions, and celery.
Here are a few tips on keeping them in tip top shape and ready to use:
🥕 Carrots: Keep your carrots in a humid part of your cooler and as cold as possible. If they don’t have that humidity they are going to dry out and get limp and rubbery. Keep the container closed and airtight. Exposure to the cooler blower will dry them out.
🧅 Onions: Onions like to be stored dry, cool, and dark. They don’t like the moisture, in fact when onions are harvested, the skin is really moist. The farmer will turn up the rows and leave the onions outside for a few days so the skin will dry out and make it to market.
🥬 Celery: Celery likes it really cold and really humid. It tends to dry out and get limp even faster than a carrot will. Exposure to the cooler blower will dry them out, they will become dehydrated and limp—and it happens quick. Forgetting to keep them airtight just overnight could result in dehydrated celery.
So, there you have it! Keep these tips for success in mind when storing your carrots, onions, and celery.
Do you or someone you know have a passion for produce? Join our team!
We are hiring people that are motivated and eager to grow at FreshPoint Connecticut:
🍎 Sales Positions
🍎 Transportation Positions
Click here for for more information https://bit.ly/FPCT-careers
FreshPoint is North America’s leading produce distributor. Are you ready to start your fresh career move? Click the link to learn more about our openings. #peoplepassionproduce 🍎
FreshPoint Connecticut
We are hiring people that are motivated and eager to grow at FreshPoint Connecticut:
🍎 Sales Positions
🍎 Transportation Positions
Click here for for more information https://bit.ly/FPCT-careers
FreshPoint is North America’s leading produce distributor. Are you ready to start your fresh career move? Click the link to learn more about our openings. #peoplepassionproduce 🍎
FreshPoint Connecticut
Our very own Karen Beverlin was featured in this article about “Making the Most of a Farmers Market Forage.”
She has been shopping the Santa Monica Farmers Market for over 20 years, and certainly puts the passion at the forefront of people passion and produce. #peoplepassionproduce
Every time we talk to her, we always learn something new, and in reading this article, we learned a little more. Check out this great read for tips on how to make the most of the farmers market. https://www.marketplace.org/2024/11/15/making-the-most-of-a-farmers-market-forage/
FreshPoint Southern California
She has been shopping the Santa Monica Farmers Market for over 20 years, and certainly puts the passion at the forefront of people passion and produce. #peoplepassionproduce
Every time we talk to her, we always learn something new, and in reading this article, we learned a little more. Check out this great read for tips on how to make the most of the farmers market. https://www.marketplace.org/2024/11/15/making-the-most-of-a-farmers-market-forage/
FreshPoint Southern California
Making the most of a farmers market forage - Marketplace
As in many marketplaces, getting a great deal at a farmers market is often the fruit of forming relationships with the vendors.
It’s FreshPress Friday!
"The FreshPress" is a market report we publish every Friday to help you stay informed. This resource is a quick read that covers a variety of items from the field to your plate.
Click to read this week's report, and stay in touch with your sales consultant for solutions to your needs. #freshpressfriday #peoplepassionproduce #ourfirstnameisfresh
📰 https://www.freshpoint.com/produce-essentials/freshpress-weekly-market-report/
"The FreshPress" is a market report we publish every Friday to help you stay informed. This resource is a quick read that covers a variety of items from the field to your plate.
Click to read this week's report, and stay in touch with your sales consultant for solutions to your needs. #freshpressfriday #peoplepassionproduce #ourfirstnameisfresh
📰 https://www.freshpoint.com/produce-essentials/freshpress-weekly-market-report/
Our Leadership Team
Clay Wachter
Regional President
Michael Shriner
Regional VP of Sales
Dean Rotan
Regional CFO
Nicholas Rocha
Regional VP of Merchandising
Joshua Lovell
VP of Operations
Jermaine Lawton
VP of Production
WeVondala Menefee
Director of Program Sales
Carlas Garrett-Jones
HR Business Partner
K. C. Ely
Regional Food Safety Manager
Michael Lankford
Director of Sales