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San Francisco
Founded in 1947 as Lee Ray Tarantino, FreshPoint San Francisco serves the region with the finest quality selection and service. The cornerstone of the company is to offer our customers “The Total Quality Food Service Experience”. 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-foot facility with 7 temperature controlled zones.
- Refrigerated loading and receiving dock ensuring an unbroken cold chain.
- 110 dedicated employees with decades of produce experience working to help you succeed.
- New 2014 refrigerated delivery fleet of 33 trucks.
- Dedicated produce specialists to assist you with menu planning, availability, and all of your produce needs.
- Live Customer Care Department available 7 days a week.
- Internet ordering through MyFreshPoint.com.
- Online account management through FreshPointAccountCenter.com.
- Local sourcing and supportive of small growers with direct grower purchasing.
- Servicing the Port of San Francisco, which hosts 60-80 cruise ship calls annually.
- Local, national, import and export distribution capability.
- We are committed to sustainability and our environmental responsibility.
food safety
- Fully-documented HAACP and recall program FDA/USDA compliant.
- FDA compliant with Homeland Security bioterrorism guidelines.
- Disaster Preparedness Action Plan in place.
- Unannounced AIB and 3rd party inspections.
- Certificate of Insurance and Grower Good Agriculture Practice required on all products.
- GFS Certified dedicated Food Safety Manager.
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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.
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
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
"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/
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/
Happy Thanksgiving to all of our people with a passion for produce! #thanksgiving #peoplepassionproduce🦃
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
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
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
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
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
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
Pamela Bava
Region President
Trudy Palmer
Region VP of Sales
Zac Dunlop
Director of Sales – San Francisco
Javier Vasquez
Region VP of Merchandising
Miguel Gonzalez
Director of Operations
Jason Pineda
Area VP of Human Resources
Jamie Holveck
Area CFO
Scott Savage
Region Safety Manager
Robert Sereno
Region Food Safety Manager