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<a href="https://gfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=bar-restaurant-news-think-you-cant-combine-takeout-and-fine-dining-think-again-2725969" target="_blank" rel="nofollow">Grégoire</a>, a revolutionary restaurant concept that combines the elegance of fine dining with the convenience of quick take-out, is offering franchise opportunities for the first time. The French-inspired lunch concept is seeking franchisees to introduce the brand to new California markets, including Solano, Napa, Marin, Contra Costa, Alameda, San Francisco, Santa Clara and Santa Cruz. The brand is striving to open eight to 10 locations by the end of 2024, before looking to future markets in states such Texas, Florida and New York.The first&nbsp;<a href="https://1851franchise.com/gregoire/info">Grégoire</a> location opened in Berkeley, California, in June 2002.&nbsp;<a href="https://www.linkedin.com/in/gr%C3%A9goire-jacquet-7a46ba/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=bar-restaurant-news-think-you-cant-combine-takeout-and-fine-dining-think-again-2725969" target="_blank" rel="nofollow">Grégoire Jacquet</a>, founder and chef, desired an increase in the accessibility of fine foods. He felt that fine dining should not have to be restricted to restaurants’ opening hours, nor to elaborate dining rooms.“I decided to do this takeout style, fine dining restaurant that would be open all day long,” Jacquet told Bar &amp; Restaurant News. “I didn't want a dining room; I wanted something really casual and fast, and I wanted to be able to talk to the customers.”The brand has found success and gained a loyal customer base with its high quality, grab-and-go lunch items including sandwiches, salads and soups.&nbsp;One major obstacle Jacquet faced when combining fine dining with takeout was packaging; he needed items to stay cold or warm to ensure optimum customer satisfaction. “I designed a box that would allow the food to stay the way I wanted it to be and presented the way I wanted it to be,” Jacquet said. “We came up with a corrugated style of box that we still use as of today. It's really also a signature item.”According to Jacquet, Grégoire has seen 6% growth year-over-year thanks to the high quality food and the convenience that the model offers customers. Franchisees and customers alike can look forward to the launch of Grégoire’s culinary truck this spring.To read the full story,&nbsp;<a href="https://www.barandrestaurant.com/operations/think-you-cant-combine-takeout-and-fine-dining-think-again?utm_source=1851franchise.com&utm_medium=article&utm_campaign=bar-restaurant-news-think-you-cant-combine-takeout-and-fine-dining-think-again-2725969" target="_blank" rel="nofollow">click here</a>.

Grégoire: French-Inspired Concept Offers Franchising

1851 Franchise

Grégoire, the beloved French-inspired lunch concept, is offering franchise opportunities for the first time since opening its first location over 20 years ago.

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Bar & Restaurant News: Think you can't combine takeout and fine dining? Think again.

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Wild Bill’s Caps a Transformational 2025 With Market Expansion, Product Innovation and Franchise Momentum

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Bar & Restaurant News: Think you can't combine takeout and fine dining? Think again.

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