The Nickey Gregory Co. LLC of Forest Park, GA is on a roll. Business has boomed in recent years, leading to regular expansion of the company’s headquarters on the Atlanta State Farmers Market and a mushroom operation and second warehouse in Miami.
Gregory also recently launched its “Cheryl’s Best” line of tomatoes, named after Gregory’s wife and the company co-owner, Cheryl Gregory.
Despite its growth, the Gregory company remains a true family business. The leadership team of President Nickey Gregory, Vice President Cheryl Gregory and Johnny Gregory, vice president and general manager, has over 75 years of industry experience.
With a 50,000-square-foot location in Atlanta and a 25,000-square-foot operation in Miami, Gregory stocks over 300 fresh produce items daily — including an extensive line of specialty items — sourced from local farmers and growers, as well as growers throughout the United States, Canada, Spain, Mexico and Holland.
The company’s cross-dock operation and fleet of climate-controlled trucks keeps expanding for deliveries in a 750-mile radius throughout Georgia, North and South Carolina, Florida, Alabama, Tennessee, Virginia, Mississippi and Louisiana. Gregory also offers retail support with direct store delivery.
“We expanded our fleet and replaced some trucks. The new ones have increased our fuel mileage by at least 1.5 miles per gallon — we went from six to 7.5 or eight, which makes a lot of difference,” Gregory said. “They also burn cleaner, so clean the guy in Detroit told us if there’s black smoke, take them to the shop because something’s wrong — they put out cleaner air than they take in. I like the environment too, but we like the better fuel mileage because margins have gotten so narrow everything we can give back to the customer helps.”
Already PrimusGFS certified, Gregory stays ahead of the food-safety curve. That shows in the company’s gleaming offices and warehouses, with thousands of feet of cooler space.
“The more incidents that happen in our industry, the more important it is to stay ahead of food-safety regulations,” Gregory said. “Why wait two or three years down the road? I want to be safe. I sleep better knowing we’re on top of food safety. We don’t have to worry about any of our products. That weighs a lot on you.”