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Connecticut
Founded in 1865 as Fowler and Huntting, one of the oldest produce distributors in the country, FreshPoint Connecticut serves the region with the finest quality produce and service. Our core values of integrity, excellence, teamwork, responsibility, and inclusiveness help us to achieve our vision of being our customers’ most valued and trusted business partner.
facility
- 50,000 square feet of refrigerated warehouse space with nine temperature zones.
- Refrigerated loading and receiving dock ensuring an unbroken cold chain.
- More than 200 employees.
- Delivery fleet of more than 60 refrigerated trucks
- Dedicated produce specialists to assist you with menu planning and market consultation.
- Internet ordering through myFreshPoint.com and online bill pay with invoice tracking through SyscoPay.
- FreshCuts, Grab and Go, Organic, and Tomato Value Add options available
food safety
- Fully-documented HACCP and recall program FDA/USDA compliant.
- FDA compliant with Homeland Security bioterrorism guidelines.
- Disaster Preparedness Action Plan in place
- Facility is SQF Certified Level 2.
- Certificate of Insurance and Grower Good Agriculture Practice required on all products.
- Dedicated Food Safety Manager.
- Traceability of all products direct to the growers.
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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.
What is a great way to clean a pomegranate you ask? There are several ways to go about it, but this is our favorite. And as always, we have some interesting #funfacts about this ruby red fruit. https://youtu.be/_NeiQfs_KgE
"The FreshPress" is a fresh produce 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/
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/
Why do cranberries float? As always, Chef Dan has the answer and of course, the interesting history of this Native American fruit. Check out his quick video here https://youtu.be/SZmhIBQHaOg
The flavor profile of shallot is a little more complex than an onion, has hints of garlic, but ties in both of those flavor notes perfectly.
Chef Dan has some great ideas that take your menu from summer salads all the way to elevating the classic Thanksgiving green bean casserole topping with fried shallots.
Check out his quick video for some ideas on using shallots: https://youtu.be/g9GZq9FQJNA
Chef Dan has some great ideas that take your menu from summer salads all the way to elevating the classic Thanksgiving green bean casserole topping with fried shallots.
Check out his quick video for some ideas on using shallots: https://youtu.be/g9GZq9FQJNA
Our Leadership Team
Michael Flanigan
President
Christopher Cappetta
Director of Operations
Michael Wendrychowicz
Sysco Champion
Tony Delgado
VP of Sales
Nicholas Leonard
VP of PRDC
Kevin Crowley
Director Profit and Revenue Management
Chris Lee
VP of Purchasing