Expansion Plans Launched Across the Bay Area
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 Grégoire
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.
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. 
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.
Franchising Resources
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 2024.
- Current Markets
- Future Markets
- Available Markets