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Why the San Francisco Chronicle Named Grégoire as One of the Best Restaurants in Berkeley, California

Grégoire was named one of Berkeley’s best eateries, and we’re not surprised. The fine dining fast-casual franchise has been raising the bar for takeout and revolutionizing the fast-casual industry since 2002.

By Erica InmanStaff Writer
SPONSORED 9:09AM 05/01/24

Grégoire, the fast-casual, fine-dining eatery franchise concept, has earned its stripes as a culinary gem over the past two decades. Most recently, the San Francisco Chronicle recognized Grégoire as one of the best restaurants in Berkeley, California. 

Founded in 2002 by visionary chef Grégoire Jacquet, this restaurant has been redefining the dining experience ever since. Jacquet, with his French culinary training, set out to challenge conventional norms by offering gourmet-quality cuisine in a convenient, carry-out format. The result? A revolutionary concept that has gained a cult-like following — and a series of accolades along the way. 

The menu at Grégoire typically features a range of sandwiches, salads and other lunch items. However, because of the brand’s commitment to high-quality offerings, the items on the menu change quarterly to reflect the availability of locally sourced seasonal ingredients. Customers can look forward to affordable fine dining with all the convenience of a modern take-out restaurant, with no compromise in quality required.

What sets Grégoire apart from the sea of other eateries in Berkeley and beyond is its innovative approach to franchising. Once Grégoire recognized the potential for growth beyond its flagship location, it began offering franchise opportunities to passionate individuals who share its vision and values. Not only did the brand successfully combine the unlikely categories of QSR (quick-service restaurant) and fine dining, but it did so under a replicable model so franchisees can deliver the same high quality dishes to on-the-go consumers in various locations. With a proven system in place and decades of culinary expertise to draw upon, franchisees have the chance to become part of a thriving brand that is poised for national expansion.

But perhaps the most exciting development in Grégoire's journey, and another indicator of the brand’s innovative approach, is the launch of its culinary food truck prototype. The mobile setup will bring the sophistication of a French bistro to the street food scene. The culinary trucks will feature full open kitchens and a full menu on offer.

The SF Chronicle naming Grégoire as one of the best restaurants in Berkeley is no surprise because Grégoire is more than just your typical eatery. Grégoire is revolutionizing the intersection of fine dining, takeout and street food in a way no brand has done before.

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