Life as an Owner

A Day in the Life as a Grégoire Owner

What does running a Grégoire actually look like? Founder Grégoire Jacquet walks through an owner’s day, from opening the doors to growing in the community.

Grégoire Jacquet opened the first Grégoire in 2002, close to his home in Berkeley, California. The restaurant serves high-quality, fine dining-style food in a fast casual setting: gourmet sandwiches and salads, its famous crispy potato puffs and French fries made fresh every day. Over the years, Jacquet says, he has developed a real love for serving his customers and the community he is part of.

Now that Grégoire is franchising in the San Francisco Bay Area, a common question from prospective owners is simple: what does a day in the life of a Grégoire franchisee look like?

It Starts with the Right Person

For starters, Jacquet says, a franchisee should be someone who is personable and genuinely enjoys making other people happy.

“I’ve always said that the customers are an extended part of my family. And I serve them as an extended part of my family.”Grégoire Jacquet, Founder

The Early Days: A Hands-On Manager

Jacquet describes two stages of ownership. When a franchise first opens, the owner takes an active, hands-on management role. Later, once the restaurant is established, the owner can step back into a more strategic role.

In the beginning, the owner is the one making sure the day gets off to the right start.

“You will have to open the restaurant and make sure everything is alright, that your employees show up on time and that everything is clean. You’ll be responsible for all the morning duties, taking care of orders, making sure you received all the necessary ingredients, preparing utensils and food, making sure doors open on time, and talking to the customers.”Grégoire Jacquet, Founder

A new owner acts as a support system for the team. That does not require culinary experience. What it does require, Jacquet says, is that you understand and like the food. In his words: “If you don’t like the food you serve, forget about it.”

Once Established: Building in the Community

As the restaurant matures, the owner can spend less time behind the counter and more time growing the business locally.

“Put yourself out in the community, do some networking, go to different city and local functions, and try to get more business.”Grégoire Jacquet, Founder

Stopping by the restaurant regularly still matters, to make sure customers and employees are happy. Jacquet says that today he spends less time in the restaurant than he used to, but that doesn’t mean he isn’t working. Much of his time now goes into growing the brand and making sure franchisees and employees have what they need.

You’re Not on Your Own

Jacquet says life as a Grégoire owner differs from many other franchises because the brand works closely with its franchisees day to day.

“We have a stake in their business. Most franchises just train their owners and leave them to do everything on their own, but we’re always behind them.”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.