Grégoire

As the health-conscious dining trend continues to grow, Grégoire’s proven model of fresh, locally sourced cuisine positions it as a leading choice for both diners and potential franchisees. 

Reaching Health-Conscious Diners with Locally Sourced, Freshly Prepared Cuisine at Grégoire

Grégoire is not just about serving gourmet food in a fast-casual setting — it’s about redefining the operational model for small restaurants through technology. 

How Grégoire Leverages Technology for Operational Excellence and Franchisee Success

Grégoire’s founder and chef explains how he balances flavors and textures, using the appropriate ingredients  to create his amazing new sandwich.

Restaurant Hospitality: Chef Grégoire Jacquet Breaks Down What Makes His Salami Rosa Sandwich Special

This unique approach, in which ingredients are sourced, prepared and shipped from a centralized hub, eliminates many of the traditional headaches of restaurant management, such as vendor relationships and portion control.

How Grégoire’s Hub-and-Spoke Model Sets Franchisees Up for Success

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. 

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

Grégoire, the beloved French-inspired lunch concept, is offering franchise opportunities for the first time since opening its first location over 20 years ago.

Bar & Restaurant News: Think you can't combine takeout and fine dining? Think again.

New flavors and combinations, conceptualized by Founder Grégoire Jacquet with peak seasonal flavors in mind, will be available through late June.

Grégoire Rolls Out Carefully Curated Spring Menu Featuring Fresh Sandwiches, Salads and Sweets

Founded by Grégoire Jacquet, a chef with over four decades of classical French culinary training, this unique franchise is challenging the norms and setting new standards in the foodservice sector.