Filtered by: Customer Spotlight


Chef Story: Chef John Gardner of Table 26

We talk to chefs for their orders, or see them in the mornings as they’re opening the kitchen, but we rarely get to hear their personal stories. John Gardner is the Executive Chef and Partner of Table 26 in Turlock, CA, and he shared his story with us. When did you decide to become a...

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Strawberries and Champagne freshpoint produce vanderbilt university 1

Strawberries and Champagne: A Vanderbilt tradition

Strawberries and Champagne is one of Vanderbilt University’s longest running traditions for their graduating class Commencement Week celebration.   This year they purchased 672 flats of Driscoll’s strawberries totaling nearly 5,400 pounds! Our crew arrived at the university at 4 a.m. We were able to wash each flat of berries and reload them on pallets...

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Chef Leroy Walker Alex Beltran President FreshPoint Steve Buer

Chef Story: Chef Leroy Walker of Bistro 234

We talk to chefs for their orders, or see them in the mornings as they’re opening the kitchen, but we rarely get to hear their personal stories.  Chef Leroy Walker is the Executive Chef of Bistro 234 in Turlock, CA, and he shared his story with us. Chef Leroy, tell us, when did you decide...

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freshpoint_produce_sysco_wendys_produce_supplier_of_the_year_award

Wendy’s Honors Sysco/FreshPoint with Produce Supplier of the Year Award

HOUSTON –Sysco/FreshPoint was recently recognized as Wendy’s Produce Supplier of the Year in the United States, for the first time. Nancy Johnston, Sysco Senior Manager of Produce Sales, and Dan Martin, Sysco Senior Director of Produce, accepted the award. Sysco/FreshPoint supplies Wendy’s with numerous produce items including tomatoes, strawberries, mangos, peppers, cucumbers, lettuce, spring mix and romaine....

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Freshpoint Sales reps washing berries from left to right – Daeghan Hawke, Jessi Daschner, Antonina Castagnola

Strawberries and Champagne are encouraged at school…

Strawberries and Champagne is one of Vanderbilt University’s longest traditions for their graduating class’s Commencement Week celebration. This year they purchased 670 flats of Driscoll’s strawberries totaling nearly 5,400 pounds! Arriving at the university at 5 a.m., we washed each flat of berries and loaded them on plates for transferring to each celebration location. There...

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Do you “Eat the Rainbow?”

FreshPoint has come together to create a spin on traditional salad bars. Our concept of “Eat the Rainbow” offers schools an educational and interactive way for students to sample new fruits and veggies while expanding their knowledge on how each color group benefits their bodies nutritionally. FreshPoint Central California provides their schools all the marketing material, coloring books, brochures, and offers assistance for each hosted “Eat the Rainbow” salad bar.

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It's a Pumpkin-palooza at Frank West Elementary School

It’s a Pumpkin-palooza at Frank West Elementary School

For the past couple of weeks FreshPoint Central California’s School Sales Account Executive, Sarah Telson, has been working closely with Kitchen Manager, Chef Brandon Sullivan from Frank West Elementary School within the Bakersfield City School District, to put together a nutrition lesson and cooking demonstration on pumpkins. On November 9th, Chef Brandon began his day...

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A Partnership with 18 Restaurant Group…

On a recent trip to Raleigh, Christina Willis, Sr. Accounting Manager, had the pleasure of eating at one of Jason Smith’s restaurants. Christina truly enjoyed hearing about his relationship with FreshPoint, and asked him to tell his story on the “Women of FreshPoint” monthly conference call.

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FreshPoint’s Response to Coronavirus.  Learn More