How Gregoire Meets Demand for Health-Conscious and Eco-Friendly Options

Grégoire, a franchise renowned for its innovative and French-inspired cuisine, has found success over its 21 years of operation by embracing adaptability and changing to fit shifting consumer preferences. When it began in 2002, founder Grégoire Jacquet had a vision of a local restaurant offering quality fine dining-style food with the convenience of a quick carry-out experience. Now, as the restaurant celebrates its 21st anniversary, Jacquet reflects on the brand's journey and how it has evolved to offer healthier, eco-conscious options that resonate with modern diners.

“We are always on the lookout for new offerings,” said Jacquet. “Over the years, I’ve really tried to listen to the customers. Diner's tastes, especially the younger generations, are trending to crave more health-conscious, sustainable options.”

Over the past decade, the rise of plant-based meats, vegan diets, superfoods and gluten-free options have all pointed towards this healthier trend. And it shows no signs of slowing down — 60% of consumers say the pandemic has made them more conscious of preventing health problems by leading a healthy lifestyle. According to a 2022 survey, at least 70% of the respondents said they are looking to be healthier overall, with 50% of consumers, across all age groups, saying healthy eating is a top priority within that. 

“A couple of years ago, people started looking for ways to make their diet lighter, and we adapted," Jacquet said. “When we started, we didn’t even have a salad on our menu. It was all meat and potatoes because that is what people wanted. But that was 20 years ago."

Emphasizing seasonality has also been a hallmark of Grégoire’s adaptable approach to menu design. “Most products are simply much better when they are in season and when they are picked at the right time and brought to a restaurant that is nearby,” Jacquet said. “When you can do that, all the flavors are perfect.”

For example, Grégoire’s spring seasonal menu this year included a variation of sandwiches and sides like the spicy avocado with lettuce and tomato on pantofolina bread and the Cajun fried catfish with Tabasco aioli on a French roll. 

This year’s summer menu included a crispy bacon and turkey club, an Atlantic salmon melt served on multigrain bread and a quarter-pound, Harissa-spiced lamb merguez sandwich served with feta, tomato and cucumber on a bun. Summer sweets included a blueberry bread pudding with white chocolate sauce, peach mousse with peach topping and pineapple fold with coconut cream.

When it comes to eco-friendly eating, 78% of consumers feel that sustainability is important and 55% of consumers are willing to pay more for eco-friendly brands. In terms of sustainability, Grégoire’s commitment to sourcing local and fresh ingredients and liaising with organic farmers has also helped distinguish it from competitors. 

"We buy organic mixed greens, we cook products that we source directly from farmers, we make our own in-house salad dressing — we even pickle the vegetables ourselves,” said Jacquet.

Not only does this local sourcing meet the demand for eco-friendly options, but it also allows Grégoire to meet the kind of high quality standards Jacquet is known for as a chef. 

“Flavor is really important to me,” said Jacquet. “One of my organic farmers grows butternut squash, for example, but one year they just weren’t good. So I had to go find another supplier. The following year, after the farmer located different seeds, the butternut squash was much better. That kind of communication and collaboration with local suppliers is key.”

Now, with freshly launched franchise opportunities, Grégoire is seeking franchise partners who truly understand the essence of the brand and the importance of healthy eating. 

"Right now, I am looking for franchisees who are Grégoire lovers," Jacquet said. "They need to understand the 'Why' so they can relate to their customers, and the passion they have for Grégoire. The ideal Grégoire franchisee will have a deep passion for serving food and a thorough understanding and appreciation of where food comes from.”

But that doesn’t mean franchise owners need to be master chefs, Jacquet says. Grégoire’s unique culinary hub-to-store kitchen model leverages preparation and distribution centers for the fresh, housemade ingredients that make Jacquet’s offering stand out against the competition. Franchise location staff simply build the dishes the culinary hub has prepared, utilizing the Grégoire Culinary Hub software system to guide essential functions such as production, availability, delivery, invoicing and more. This streamlined process will make franchisees’ jobs easier, giving them the freedom to completely focus on the customer and engage with the community.

As Grégoire celebrates its 21st year, the brand's legacy and stability are evident, with a franchise concept uniquely well-positioned for the health-conscious consumer of today. 

Eating right for me is a lifestyle,” said Jacquet. “I created Grégoire not only for the needs of the customers but also for my own needs. That is why we change the menu quarterly, we prioritize the seasonality of the product and we are always listening to customer feedback. Overall, there is nothing like Grégoire — you won’t find another fast-casual franchise that focuses on the food more than anything else.”

The cost to open a Grégoire franchise ranges from $240,794 to $357,370. For more information on franchising with Grégoire, https://1851franchise.com/gregoire/info.