What Makes Grégoire Unique: A Blend of Convenience, Quality and Innovation

In the bustling world of fast casual dining, Grégoire stands out with its unique approach to both food and franchising. Founder Grégoire Jacquet, with over 40 years of culinary expertise, has shaped a brand that marries convenience with the essence of fine dining, challenging traditional notions in the industry.

“We are unique because of the concept that we have — 21 years ago, when we started, the idea of offering fine-dining food as takeout was unheard of, both for the consumer and for the franchisee,” Jacquet said. “Chefs always wanted their food to be served at their own convenience, not at the people's convenience. I wanted to give them gourmet food, anytime, anywhere. That is how Grégoire was born.”

An Elevated and Rotating Menu

Rooted in Jacquet's upbringing, Grégoire's ethos revolves around utilizing only the best farm-to-table products. “Growing up in France around farms, I wanted to stick to my roots,” he said. “That is why we always use real products, nothing processed. I wanted ingredients that were from the ground, not from the factory.”

This dedication to natural, unprocessed ingredients adds an authentic touch to their menu, ensuring Grégoire stands out for the increasingly health-conscious consumer of today who doesn’t want to choose between quality and convenience — they are eager for higher-quality options that don’t require full, sit-down service. Grégoire fills that void with a unique rotating menu, which changes quarterly to reflect the seasonal availability of locally sourced ingredients.

“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.”

This year’s fall menu, for example, included a pulled lamb & chipotle sandwich with grilled chayote on a ciabatta bun and an organic mixed green salad with roasted butternut squash, cauliflower, onion & pickled carrots with balsamic vinaigrette. 

Beyond the food, Grégoire's service ethos extends to creating a warm, neighborhood feel where customers are known by name. This level of personal engagement adds a layer of community connection that is essential to the success of the business, Jacquet says.

A Business Model 21 Years in the Making

Now that the Grégoire brand is franchising, Jacquet said the team has made sure the concept stands out for franchisees, as well.

“Grégoire's franchising model is built on simplification and standardization,” he said. “Franchising is all about training — if I could find a way to replicate our business model and our offerings, I knew I could make growth a lot easier. That is why we decided to keep control of the food and the creativity of the food. Franchisees don’t need to worry about being master chefs or hiring master chefs.”

Another secret ingredient of the franchising recipe, Jacquet says, is the brand’s unique culinary hub-to-store kitchen model. Franchise location staff simply build the dishes the Grégoire culinary hub has prepared, utilizing a simple software system to guide essential functions such as production, availability, delivery, invoicing and more. 

“I originally envisioned the culinary hub-to-store kitchen model as a way to ensure we could offer the fresh, housemade ingredients that make Grégoire stand out, everytime,” said Jacquet. “In order to do that, you need to leverage preparation and distribution centers to source the product. A central hub makes it much easier to ensure consistency across a nationwide brand. Our culinary hub is never further than two hours away from each location we open. No other franchises offer that — I didn’t want to sacrifice the original brand vision when I started to grow through franchising.”

This hub-to-store kitchen model ensures that franchisees can focus on customer engagement while the culinary hub handles the logistics of food preparation. It also allows them to keep their costs more manageable. 

“When you run a restaurant, the margins are so small,” said Jacquet. “The only way you can make money is by controlling your costs. But what can you really control? The product and the labor. That's about it. We’ve reduced the footprint of the restaurant and streamlined the operations so that our franchisees can achieve a lot more with a lot less.”

Grégoire's catering program, which accounts for about 30% of all sales, is also a vital part of that equation, Jacquet says. “Our catering program is very well organized thanks to the culinary hub, and that is key,” he said. “You don’t have to worry about how much chicken you need to serve 200 people. We will take care of that for you. The more we can train our franchisees to offer catering, the better, as it is always preferred to have a local business handling the catering.”

In terms of support, the franchisee/franchisor relationship at Grégoire is designed to provide everything the franchisee needs to succeed, regardless of their knowledge of franchising or food service. Training will include initial and ongoing support in operations, marketing, technology and more. 

“Not only have I been running Gregoire for 21 years, but I’ve been running kitchens and cooking my entire life,” said Jacquet. “That means I’ve tried a lot of things and I know what works, from catering to answering the phone.”

Why Now Is the Time to Join the Grégoire Family

Now, with its newly launched franchise opportunity, franchisees have the chance to invest in Grégoire on the ground floor and partner with a brand that is poised to disrupt one of the biggest segments in foodservice. Early franchisees will have their pick of prime real estate in California and work closely with the brand’s executive team as they build one of the most promising franchises in the industry.

"Our goal is to sign our first franchisee by year-end, showing our readiness to start and grow rapidly," said Jacquet. “Grégoire franchisees will have the opportunity to follow a proven system and benefit from decades of experience in the restaurant industry.”

The ideal Grégoire franchisee is characterized by a unique blend of passion, skill and values. Key attributes include a strong affinity for the Grégoire brand and a deep love for food, embodying the brand’s ethos and mission. Successful franchisees should be customer-focused, creating a hospitable and inclusive environment for all guests.

Overall, for those looking to delve into a franchise that combines the finesse of fine dining with the practicality of fast service, Jacquet says Grégoire presents an unparalleled opportunity.

For more information on the costs to invest in a Grégoire franchise, visit: https://1851franchise.com/gregoire