Why Grégoire’s Founder Wants Franchisees to Build Relationships in Their Communities

At Grégoire, a restaurant concept that blends fine dining-style food with carry-out service, an emphasis on customer service and connecting to the community it serves has helped the brand establish a devout following over the years.

For founder Grégoire Jacquet, this all started 21 years ago when he made sure to open his first location close by his home in Berkeley, California. 

“It was important to me that I opened a business where I resided,” he said. “I wanted to build something where I could walk to work and where my wife and kids could come visit. When you run a business, you have to understand your customer. The only way to do that is to focus on your neighborhood. I was the face of the brand and I was really in touch with my customer.”

Jacquet knew his customers by name and their orders before they even had to say anything. Now, he wants his franchisees to share the same feeling of everyone knowing who they are and them knowing everyone in their community. That’s why Grégoire is targeting franchisees who are able to build a business in their neighborhood. 

“It's your responsibility to make sure the customer is well taken care of,” Jacquet said. “Customer service isn't something you learn, it's something you are.”

The founder added that he wants franchisees to have a connection with schools and other prominent businesses in their neighborhoods. He also recommends being active in the chamber of commerce and making yourself present in the community by participating in local fairs and events. “I always did that and it's so much fun,” he noted. 

This emphasis on community is just one aspect of how Grégoire sets its franchisees up for success. Not only do franchisees get to learn from the best, but they can also expect quality training and support. 

“Every day I am amazed that I can leave my business to run itself,” Jacquet expressed. “To not have to go in every day and know that my team is doing such a great job keeping the quality and the customer happy is the biggest achievement year after year. Having a team that is set up for success helps me focus on making the business better from behind the scenes.” 

For example, the brand uses culinary hub kitchens to handle prep work and delivery to each location. This takes a massive amount of work off in terms of operations because there is less overhead for the operations they are responsible for. 

“Everything has been designed for quality control and to make things easy for owners. The level of support we offer is unmatched — more than any other brand,” said Jacquet. “You have to train your franchisee so that they feel comfortable to run the business the way we want them to run it. Then, support them and always be there when they have a question and be able to help them every step of the way. My employees now know that if they need anything, they can reach out.”

Jacquet says all of this is part of building a brand that stands out to consumers. His emphasis on community is a part of how he has meticulously crafted and planned out every aspect of Grégoire from every detail of the restaurant to a constantly revolving menu and a sleek branded box for carry-out orders. The business has carved out a niche in the food industry, offering exquisite, locally-sourced meals that are often found at high-end sit down restaurants, but providing them to customers in a quick and convenient to-go setting. 

This attention to detail has promoted brand loyalty among customers, many of which have been frequenting the restaurant for years. And not only have the customers stuck around, but so have the vendors. For example, Jacquet has been working with the same local, family-run business, Catalan Farm, for almost the entire time he’s been in business. Many of the same workers have also been with him for a long time, helping grow the restaurant to what it is today. 

“When you get a customer in the door, you have to make sure you take care of them by knowing them,” said Jacquet. “It doesn't have to be a ten-minute conversation, but just talking to them and showing interest in who they are makes all the difference. If you do not care for others then this isn’t the business for you.” 

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.