Catering

How Grégoire’s Catering Program Amplifies Its Business Model

With a culinary hub kitchen that handles food preparation, Grégoire makes catering simpler for franchisees to offer.

Grégoire, known for its French-inspired cuisine, continues to stand out in fast casual, and its catering program is a good example of why. As the brand has refined its model since 2002, catering has become an important part of its operations, and a go-to choice for customers.

Grégoire’s menu, built on seasonality and top-quality ingredients, is well suited to catering, whether for a corporate event, a family gathering or a last-minute party. But the program is about more than food. It’s about flexibility, consistency and quality.

“The customer can call you the day before a party and you can have the catering ready the next day. It is super flexible. We use the same ingredients for catering as we do for our standard menu. Really, there is no reason for customers to say ‘no’.”Grégoire Jacquet, Founder

That flexibility has made Grégoire the choice for many customers in a pinch. Jacquet recalls one customer who emailed him in a bind: the caterer for his party had fallen through. “I said, ‘Sure, no problem,’” Jacquet said.

Consistency Customers Can Count On

“With Grégoire, customers can have amazing flavor, delivered quickly, every time. It will be exactly the same as they would get if they were ordering a meal in the restaurant.”Grégoire Jacquet, Founder

That reliability, along with prompt communication and invoicing, makes the process smooth for customers.

The Culinary Hub Does the Heavy Lifting

Catering comes with its own challenges behind the scenes, Jacquet says.

“Catering is not easy. When you have normal operations, you just have to think about buying the product and preparing it, but with catering, there are a lot more operational logistics to consider.”Grégoire Jacquet, Founder

Just as Grégoire makes catering easy for customers, it streamlines the program for franchisees. The key is the culinary hub-to-store model. Location staff build the dishes the hub has prepared, using the Grégoire Culinary Hub software to manage production, availability, delivery, invoicing and more. That frees franchisees to focus on their customers and their community.

“We handle all the food preparations as a franchisor. As a franchisee, you just have to tell us how many sandwiches you need or how many salads, and it will be delivered the next day. Our culinary hub is never further than two hours away from each location we open. It really makes catering a breeze. You don’t have to worry about how much chicken you need to serve 200 people. We will take care of that for you.”Grégoire Jacquet, Founder

Up to Each Owner

How much a franchisee focuses on catering is their choice, Jacquet says, and the brand supports owners who want to grow it.

“If you want to thrive in that space, we can help you, but you have to go after it. Once you satisfy the customer and show them that you are a great option for catering, they will always come back. You have to cherish and love your catering customers, just like you do your walk-in customers.”Grégoire Jacquet, Founder

This information is not intended as an offer to sell, or the solicitation of an offer to buy, a franchise. Franchise offerings are made only by Franchise Disclosure Document.