The Benefits of Being One of the First Franchisees with Grégoire

Grégoire, a restaurant concept that mixes fine dining-style food with carry-out service, has just recently begun franchising, but the idea for the business has been in motion for two decades. Since 2002, owner and chef Grégoire Jacquet has carefully constructed a concept that has brought him immense success, and now he’s ready to share the opportunity with other passionate individuals.

“I have built a business model that both customers and business owners can rely on, and I want to share it with others. Franchising is the best way to do that, I believe,” Jacquet said. “As the brand is in its initial stages, the first owners will have the unique chance to be a part of something that is destined to grow and to watch that success from the very beginning.”

The opportunity afforded by Grégoire is an attractive package for several reasons, from its one-of-a-kind business model to the extensive network of built-in operational support.

Booming Takeout Industry

Takeout and delivery options have absolutely skyrocketed in recent years, especially since the pandemic, and many food concepts had to scramble to put together a program to offer carry-out service. But not Grégoire, which has always been a to-go style eatery that serves gourmet meals in its famous takeout boxes.

Demand for takeout orders grew 179% between 2019 and 2020, and the market is still growing. Future Market Insights estimates the restaurant takeout industry is worth more than $2,199 billion and will grow 8.3% by 2032. QSR Magazine found that 53% of survey respondents said takeout and delivery food are “essential to the way they live.” A Toast report shows that 20% of people order takeout once a week. 

“The takeout model is booming right now, but we've been doing it for 20 years and have really mastered it,” Jacquet said. “It has always been a central part of our operations and something we are known for.”

Centralizing the Franchise Market

Another huge differentiator for Grégoire is that the brand will use culinary hubs as central kitchens to handle prep work and delivery to each location. This takes a massive amount of work off of franchisees’ plates in terms of operations because there is less overhead for the operations they are responsible for.

“We are centralizing the franchise market and growing networks of Grégoires in each area. All menu items will be prepared in that region’s culinary hub, with fresh, locally sourced ingredients that are indigenous to the area and then delivered fresh daily,” Jacquet explained. “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.”

Back-End Support from the Brand

In addition to designing a system to help with food preparation, Jacquet has created the infrastructure of Grégoire to be integrated, streamlined and user-friendly. Everything from ordering to invoicing has been automated into the franchise’s system.

“When I started Grégoire, I came across a lot of pain points on the back end of running a business. So, I built a system that takes care of everything for the franchisees after they plug in a few items,” said Jacquet. “We are always fine-tuning it and improving the flow of operations so owners can focus on their team, the customers and the food.”

Hyper-focused on Quality and Service

With the simple nature of the carry-out model, the restaurant can excel in a few areas.

As a chef with many years of fine dining and banquet experience, Jacquet emphasizes serving high-quality dishes and having a neighborhood eatery with a close-knit community feel.

“We're really hyper-focused on food quality and customer service,” he said. “While the food comes in a box, we are offering supreme dishes. And with the take-out model, we have created an intimate experience, where we know all our customers and talk with them and have relationships with them.”

As the franchise grows into a larger chain, Jacquet is determined to maintain and harvest that small-town vibe that the original location is known for.

Pre-Established Brand Recognition

As a result of Grégoire’s emphasis on customer service and connecting to the community it serves, the brand has established quite a name for itself and a devout following over the years. There is already a considerable level of recognition for the company that franchise owners can enjoy, as people far and wide are fans.

With a location in the highly trafficked college town of Berkeley, California, students and their families visit over the years, then move away, but they never forget about the restaurant. Jacquet explained that old patrons who come back to visit and grab a bite tell him they would love for him to bring a Grégoire to their city.

“This is a concept that will excel and thrive anywhere,” Jacquet said. “It’s a brand name that is known for quality and has proven to be a great business for the last 20 years. I’m excited to see this recreated in many different markets.”

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.