FreshPoint

BJ’s Awards FreshPoint the Gold Standard Partner Supplier of the Year

This year at the 2018 BJ’s Brewhouse General Manager Conference, FreshPoint was awarded the Gold Standard Partner Supplier of the Year.  It was with true honor to accept the distinguished award that acknowledges the partnership we have nourished and continue to grow. “This is a huge honor as BJ’s has hundreds of vendor partners and...

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Chef Story: Chef Marcel Martinez at the Broward County Convention Center

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 Marcel Martinez is the Executive Chef of “Savor…” at the Broward County Convention Center in Greater Fort Lauderdale, FL, and he shared his story with us. The...

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FreshPoint Oklahoma Hosts Zoës Kitchen Inc. for General Manager Meeting

OKLAHOMA CITY – On July 31, FreshPoint Oklahoma opened its doors to host nine General Managers for Zoës Kitchen Inc. for their regional business meeting and provide a tour of the produce distribution center. During the tour of the storage and 38,000 square foot distribution center – which receives approximately 60,000 cases of produce a week...

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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: 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 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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What it Means to be Your Customer’s Most Valued and Trusted Business Partner

How do you get to be your customer’s most valued and trusted business partner? When you have a customer, on a stage, that tells the audience they “simply wouldn’t know what to do without this individual’s daily attention to detail and ability to bring solutions when problems arise,” you take notice. We can’t make it...

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Chef Story — Chuck Abair, Executive Chef of the Saint & Second Belmont Shore

“It’s always fun to experiment and find something new and creative.” 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. Chuck Abair is the Executive Chef of the Saint & Second Belmont Shore in Long Beach, CA,...

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Chef Story — Sandra Palomo, Yardbird Southern Table & Bar, Las Vegas

“Busy or slow I’m always happy” 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. Sandra Palomo is the Executive Chef of Yardbird Southern Table and Bar in Las Vegas, and she shared her chef story with...

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Chef Story — Adam Jones, Culinary Director of Rocky Top Hospitality

“Here I am, cutting fish on a Tuesday…” 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. Adam Jones is the Culinary Director of Rocky Top Hospitality, and he shared his chef story with us. How did...

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Chef Story—James Johnson, Executive Chef of Tribeca Tavern in Cary, NC

“You can create a lot of smiles when you cook with heart.” 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. James Johnson is the Executive Chef at Tribeca Tavern and shared his chef story with us....

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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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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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Touring with the Hyundai Green Food Group

FreshPoint San Francisco met with five members of the Hyundai Green Food group. They do Institutional Catering, Restaurant/Concession, Retail Business, Food Material Distribution, and wholesale import and export.

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Sampling Sakura …

We love to love our chefs—and what better way to show our love, than with samples of new items from vendors?

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And the Supplier of the Year Award Goes to…

For the first time, PF Chang’s gives out “Supplier of the Year” award.

Last night FreshPoint was awarded Supplier of the Year at the first annual P.F. Chang’s Partner Conference!  Ted Beall, Chris Cahoon, and Robert Gordon were on hand to accept the award presented by Steve Miller, VP of Supply Chain for P. F. Chang’s.

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The Chef’s Basket

  Caroline Ross, Produce Specialist, meets with Chef Troy Thompson of the Beverly Hilton in Beverly Hills twice a week to discuss upcoming events, menu plans, and the Chef’s Basket. Caroline has been working with Chef Troy for almost a year now. Prior to being appointed as the Executive Chef at the Beverly Hilton a...

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Crazy for Cauliflower Pizza…

Yes, you read that correctly, cauliflower on pizza! Anthony Bruno, the founder of Anthony’s Coal Fired Pizza, says cauliflower is great on pizza.

When the Ft. Lauderdale-based national chain introduced this very non-traditional pie, there were some skeptics. 

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