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Dallas

The company 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.
  • 375 full-time associates, 36% of which have a tenure of 10 or more years.
  • 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 / Cash and Carry / Will Call.
  • Internet ordering through myFreshPoint.com.
  • Test kitchen, produce training and tours also available.
  • Online Account Management through FreshPointAccountCenter.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.
  • AIB, Cook & Thurber Third-Party Inspection 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.

Customer Base

Healthcare
Export & Wholesale
Foodservice
Education
Travel & Leisure

Address:

4721 Simonton Road
Dallas, Texas 75244

P: 972-385-5800| F: 855-245-6307

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.
FreshPoint
FreshPoint
Restaurants spend an average of 30% of their budget on food cost, and storing your perishables for maximum freshness and shelf life is a priority for any kitchen.

See our tips on:
❄️ How to Maximize Space
❄️ Tips if you have a Small Cooler
❄️ Tips to Increase Shelf Life

Find out some of our best practices and guidelines that will help you maximize your biggest asset: your cooler. Click here for our video link 👉 https://youtu.be/iOyPNhqLGBQ
FreshPoint
FreshPoint
"The FreshPress" is a comprehensive 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 representative for solutions to your needs. #freshpressfriday #peoplepassionproduce #ourfirstnameisfresh

📰 https://www.freshpoint.com/produce-essentials/freshpress-weekly-market-report/
FreshPoint
FreshPoint
Happy Thanksgiving to all of our people with a passion for produce! #thanksgiving #peoplepassionproduce🦃
FreshPoint
FreshPoint
FreshPoint
Sage, rosemary, thyme... it's your time to shine! Each of these herbs have their own characteristics: piney, resinous, herbaceous...they all play well with poultry, pork, and just about every vegetable you can think of.

But the terms "herbs" 🌿and "spices" 🌱 are often used interchangeably. For those of you (like us!) that like the details, Dan digs into that and more in this 🎥 edition of Produce 101: Herbs.

https://youtu.be/A3qtYTjMhwk
FreshPoint
FreshPoint
Mashed potatoes are a great side dish. But there’s more to mash than potatoes.

A few options are sweet potatoes, butternut squash, or cauliflower...but, there’s one underutilized root veggie that we’d like to call attention to: the humble rutabaga.

Looking for an inexpensive and interesting side dish for Thanksgiving?
Click the link to read more.

https://www.freshpoint.com/news/why-mashed-rutabaga-should-be-on-your-thanksgiving-menu
FreshPoint
FreshPoint
In order to get the optimal growing conditions, every March and November, the major growing areas in Yuma and Salinas transition from one area to the other.

Moving to an ideal growing area as the seasons change is important for the crop's growth and availability. Our team works closely with our suppliers and growers during this carefully orchestrated event. Check out this illustrated video explaining this important seasonal occurrence.

https://youtu.be/gMKS3J0v2Zs

Our Leadership Team

Clay Wachter
Regional President

Michael Shriner
Regional VP of Sales

Dean Rotan
Regional CFO

Nicholas Rocha
Regional VP of Merchandising

Tim Sparks
VP of Operations

Jermaine Lawton
VP of Production

WeVondala Menefee
Director of Program Sales

Liz Pamberi
HR Business Partner