How Grégoire Stands Out in a Crowded Segment Thanks to Its Elevated Offerings

Grégoire, a French-inspired restaurant chain based in Berkeley, California, has made a name for itself in the crowded fast-casual dining segment by offering unique and affordable menu items that are served in a warm and welcoming atmosphere.

Grégoire first opened its doors in 2002 and has become a staple within its local community. But how does Grégoire manage to differentiate itself from its competitors?

For starters, Grégoire serves customers fresh ingredients and unique menu items that traditional restaurants just don’t offer. For example, the brand’s current seasonal menu includes 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.

In order to bring such a menu to life, Grégoire Jacquet, owner and founder of the franchise, says he is frequently working with different vendors in order to ensure he gets the freshest ingredients on the market, and in turn, can create the highest-quality food items that are “next to none.”

“We use high-end ingredients that no one else is using,” Jacquet said. “Right now, we have a grilled steak sandwich with Saint Andre cheese. No one offers these types of items. You can’t find this anywhere other than at Grégoire.”

Jacquet, who has worked in kitchens at high-end restaurants in both the U.S. and his home country of France, says creating such intriguing and appealing items isn’t just about coming up with stuff and putting it on the menu.

“I usually have an idea of what I want to create, but it takes time, knowledge and an artistic vision,” he says. “It’s also about what ingredients are available, and how it would work in the kitchen.”

Grégoire’s current seasonal menu is available until late June, when Jacquet says he plans to change things up once again. But it’s not just the menu that keeps the customers returning to Grégoire. According to Jacquet, the brand has built a loyal customer base thanks to its fan-favorite potato puffs. However, at one point, Jacquet considered only offering them seasonally. But, based on feedback from his customers, he decided against the move and has kept them available year-round. In fact, Jacquet says he bases many of his decisions on customer feedback when he makes changes to the menu.

For example, when Grégoire first opened its doors, it didn’t serve salads. Over time, Jacquet says his customers wanted them, so he adapted the menu to meet that demand and now offers a variety of greens.

Alongside its gourmet food offerings, another factor that has helped Grégoire stand out among other fast-casual restaurant concepts is its push to be involved in the local community. While Jacquet says he frequently listens to his customers, he says there’s more to it than just that.

“The customers are an extended part of our family,” he said. “We know their names and what they like to order. It’s all about knowing who you serve, and appreciating them when they come in.”

The cost to open a Grégoire franchise ranges from $298,924 to $420,100. For more information on franchising with Grégoire, visit www.gfranchise.com. 

About Grégoire:

French-trained chef Grégoire Jacquet had a vision of a local restaurant offering quality fine dining-style food with the convenience of a quick carry-out experience. In 2002, Grégoire opened its doors as the first fine-fast-casual restaurant concept that serves gourmet sandwich and salad dishes, its famous potato puffs and scratch-daily fresh-made french fries, all served in a custom-designed take-out box. After two decades of serving the local Berkley, CA community, Grégoire has launched franchising opportunities in the Greater Bay Area.