Fine Dining Food.
Fast Casual Experience.
Grégoire disrupted a $135.6 Billion industry with the First Fine-Fast-Casual Spot In The Bay Area
Own a Grégoire
Please complete the form below to get started.
Own a Grégoire
Please complete the form below to get started.
Expansion Plans Launched Across the Bay Area
Grégoire offers something new in the fast-casual space: fine-dining. Located in Berkeley, California’s foodie neighborhood coined the “Gourmet Ghetto,” it’s a concept like no other.
After two decades of serving the local community, founder Grégoire Jacquet feels this unique crossover venture is poised to disrupt the franchising industry. Ingredients are locally sourced, menus rotate seasonally, the atmosphere is quaint, and the customer base is loyal.
Early franchisees who invest in Grégoire now will have their pick of prime real estate and work closely with the brand’s executive team as they build one of the most promising franchises in the industry.
Why Grégoire, Why Now!
Why You, Why Gregoire
Not just a restaurant - we are more than that. Grégoire is an excellent opportunity to own a restaurant, even for someone who has never worked in the industry before. What makes you a perfect fit is a passion for food, a respect and understanding of food, and love for eating it! You’ll have the freedom to completely focus on the customer and engage with the community. Here at Gregoire we believe in people first and will support you every step of the way on your franchise journey.
20 Years
Fine-Fast-Casual Service and Success
$135.6B
Fast Casual Restaurant Industry
42%
Of Americans Prefer Local Food Products
Home of the Potato Puff
Founder Grégoire Jacquet grew up in a small French city where he and his family grew their own food and cooked their own meals. He did not visit a restaurant until he was 14 years old, but when he did, he decided that he wanted to become a chef. Jacquet went to cooking school and worked in fine-dining restaurants throughout France, the U.S. and Puerto Rico.
After the turn of the century, he decided he wanted to open his own restaurant and do things his way, including the famous French invention of the potato puffs that have now become a staple in the Bay Area community. Jacquet wanted to do away with the dynamic between the front-of-house and the kitchen. He wanted to cook in front of customers and interact with them. Thus, Grégoire was born. For 20 years now, the concept has been a hit in the Northern California market.
After the turn of the century, he decided he wanted to open his own restaurant and do things his way, including the famous French invention of the potato puffs that have now become a staple in the Bay Area community. Jacquet wanted to do away with the dynamic between the front-of-house and the kitchen. He wanted to cook in front of customers and interact with them. Thus, Grégoire was born. For 23 years now, the concept has been a hit in the Northern California market.
Everyone Should Have Access to Fine Dining
This culinary hub model ensures quality and streamlines operations for new franchise owners.
Franchise owners can now offer the brand’s beloved delicacies to people in their own communities. Grégoire Franchisees don’t need to be seasoned restaurant veterans, thanks to the hub kitchen that prepares the meals.
Everyone Should Have Access to Fine Dining
This culinary hub model ensures quality and streamlines operations for new franchise owners.
Franchise owners can now offer the brand’s beloved delicacies to people in their own communities. Grégoire Franchisees don’t need to be seasoned restaurant veterans, thanks to the hub kitchen that prepares the meals.
Locally Sourced
Ingredients at Grégoire are always locally sourced, and it will remain that way even as the company grows and expands. Every market may have a unique menu and use ingredients from various providers in the nearby area, making each menu fresh and exciting.
Changing Menu
At Grégoire, the menu is updated quarterly based on seasonality. Items like the potato puffs — which patrons made sure were a staple — are always present, but new dishes consistently appear on the revolving menu.
Chef Inspired
Founder and fine-dining chef Grégoire Jacquet grew up preparing food, working in the kitchens of esteemed restaurants across the globe. He wanted to own an eatery with a more personal atmosphere and meshed the exquisite menus of fine-dining with the convenience of a take-out concept.
I’m not reviewing this place because it needs it, I’m reviewing it so people know I have good taste. I miss growing up near here so much. The love and care put into the food here helped shaped my eating habits/taste in my later teens. Also got me over food issues and initiate interest in cooking! Gregoire himself showed up often back when I frequented pre-pandemic but positive the quality has been maintained. Once you experience that kind of intentional menu, you can never go back.
V. Lopez
The fried potato puffs are not to be missed. Every dish I’ve tried is excellent. Lunch menu is 4-5 protein options served as either sandwiches or salads. There’s a soup of the day and a few dessert choices. Even though I live in Fremont and generally prefer more ethnic food (sushi, Thai, Vietnamese, Indian, Mexican, Afghan), this is starting to be my go-to spot to bring out of town visitors!!
A. Cecilia Mogal
What on earth? How did I not know about Gregoire before the pandemic!? I got takeout thinking it was going to be yet another faux-French joint that would be pretty good but not 100%. I'm totally blown away - it is amazing! The puff pastry is perfection! The flavors of everything are all well balanced and the textures masterful. Wow. This has vaulted past all my other faves in the area and is officially my go-to Berkeley spot.
J. Harness
Supporting You Every Dish Of The Way
There is nothing like Grégoire — from the food quality to the franchise business model to the culinary hub operations. The brand is there every step of the way to ensure owners succeed.
Our Team
Will Be There
The franchisee/franchisor relationship at Grégoire is designed to provide everything a franchisee needs to succeed, regardless of their food service experience. With the culinary hub close by, support will always be within reach, at any time. Jacquet will personally be there every step of the way to set owners up to thrive.
Cutting
Edge Technology
One of the most attractive aspects of Grégoire is the brand’s culinary hub kitchen concept. The hub will handle the daily creation of every menu item from scratch, and franchisees order whatever they need for the next day through its intuitive phone app. The program is designed for easy ordering, pricing, and delivery.
Locally Sourced
Products
Grégoire stands out in the quick service market by using high-quality, locally-sourced ingredients. Everything is prepared and made in-house — from the mayonnaise and pickled vegetables to the smoked salmon.
Outside the
Hexagon Box
The quality of the carryout container is just as important as the food in it. Jacquet has designed and patented his takeout boxes to ensure they are sturdy, keep food hot, and have a sleek, branded look.
Our Team Will Be There
The franchisee/franchisor relationship at Grégoire is designed to provide everything a franchisee needs to succeed, regardless of their food service experience. With the culinary hub close by, support will always be within reach, at any time. Jacquet will personally be there every step of the way to set owners up to thrive.
Cutting Edge Technology
One of the most attractive aspects of Grégoire is the brand’s culinary hub kitchen concept. The hub will handle the daily creation of every menu item from scratch, and franchisees order whatever they need for the next day through its intuitive phone app. The program is designed for easy ordering, pricing, and delivery.
Locally-Sourced Products
Grégoire stands out in the quick service market by using high-quality, locally-sourced ingredients. Everything is prepared and made in-house — from the mayonnaise and pickled vegetables to the smoked salmon.
Outside the Hexagon Box
The quality of the carryout container is just as important as the food in it. Jacquet has designed and patented his takeout boxes to ensure they are sturdy, keep food hot, and have a sleek, branded look.
Franchising Resources
Need more information? Here are some other links for your franchise journey!
Available Markets
Grégoire is looking to partner with personable franchise owners to bring locations to San Francisco, Napa, Marin, Solano, Contra Costa, Alameda, Santa Clara and Santa Cruz. The brand’s goal is to have eight or 10 locations by the end of 2027.
Current Locations
Current Locations
Future Markets
Available Markets
Franchise Opportunity Research
Reaching Health-Conscious Diners with Locally Sourced, Freshly Prepared Cuisine at Grégoire
How Grégoire Leverages Technology for Operational Excellence and Franchisee Success
Restaurant Hospitality: Chef Grégoire Jacquet Breaks Down What Makes His Salami Rosa Sandwich Special
How Grégoire’s Hub-and-Spoke Model Sets Franchisees Up for Success
Reaching Health-Conscious Diners with Locally Sourced, Freshly Prepared Cuisine at Grégoire
How Grégoire Leverages Technology for Operational Excellence and Franchisee Success
Restaurant Hospitality: Chef Grégoire Jacquet Breaks Down What Makes His Salami Rosa Sandwich Special
How Grégoire’s Hub-and-Spoke Model Sets Franchisees Up for Success
This information is not intended as an offer to sell or the solicitation of an offer to buy, a franchise. Currently, the following states regulate the offer and sale of franchises: California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Oregon, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin, If you are a resident of or want to location a franchise in one of these states, we will not offer you a franchise unless and until we have complied with applicable pre-sale registration and disclosure requirements and disclosure requirements in your state. Franchise offerings may be made only through delivery of a Franchise Disclosure Document.