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The Grégoire Difference

What Makes Grégoire Unique: A Blend of Convenience, Quality and Innovation

A seasonally rotating menu, a central culinary hub and a founder with more than 40 years of classic French culinary training. Grégoire isn’t your typical restaurant franchise.

By Grégoire Franchise · Originally published November 2023
Grégoire potato puffs with the brand’s signature packaging

In the busy world of fast casual dining, Grégoire stands out for its approach to both food and franchising. Founder Grégoire Jacquet, who has more than 40 years of culinary experience, built a brand that combines convenience with the essence of fine dining.

“We are unique because of the concept that we have. When we started, the idea of offering fine-dining food as takeout was unheard of, both for the consumer and for the franchisee. Chefs always wanted their food to be served at their own convenience, not at the people’s convenience. I wanted to give them gourmet food, anytime, anywhere. That is how Grégoire was born.”Grégoire Jacquet, Founder

An Elevated, Rotating Menu

Grégoire’s approach to food is rooted in Jacquet’s upbringing and a commitment to farm-to-table ingredients.

“Growing up in France around farms, I wanted to stick to my roots. That is why we always use real products, nothing processed. I wanted ingredients that were from the ground, not from the factory.”Grégoire Jacquet, Founder

That focus on natural, unprocessed ingredients appeals to today’s health-conscious guests, who don’t want to choose between quality and convenience. Grégoire fills that gap with a menu that changes with the seasons to reflect what local farms have available.

“Most products are simply much better when they are in season and when they are picked at the right time and brought to a restaurant that is nearby. When you can do that, all the flavors are perfect.”Grégoire Jacquet, Founder

Beyond the food, Grégoire aims for a warm neighborhood feel where customers are known by name. Jacquet says that personal connection with the community is essential to the business.

A Business Model Decades in the Making

As Grégoire franchises, Jacquet has made sure the concept works for owners as well as guests.

“Grégoire’s franchising model is built on simplification and standardization. Franchising is all about training. If I could find a way to replicate our business model and our offerings, I knew I could make growth a lot easier. That is why we decided to keep control of the food and the creativity of the food. Franchisees don’t need to worry about being master chefs or hiring master chefs.”Grégoire Jacquet, Founder

Another key ingredient is the culinary hub-to-store model. Location staff build the dishes the Grégoire culinary hub has prepared, using a simple software system to manage production, availability, delivery, invoicing and more.

“I originally envisioned the culinary hub-to-store kitchen model as a way to ensure we could offer the fresh, housemade ingredients that make Grégoire stand out, every time. A central hub makes it much easier to ensure consistency. Our culinary hub is never further than two hours away from each location we open.”Grégoire Jacquet, Founder

The hub handles food preparation so franchisees can focus on their guests. The smaller footprint and streamlined operations are designed to keep things simple.

“We’ve reduced the footprint of the restaurant and streamlined the operations so that our franchisees can achieve a lot more with a lot less.”Grégoire Jacquet, Founder

Catering is another part of the model, and the hub makes it easier to deliver.

“Our catering program is very well organized thanks to the culinary hub, and that is key. 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

Support from Day One

The relationship between Grégoire and its franchisees is designed to give owners what they need, whatever their background in franchising or food service. Training includes initial and ongoing support in operations, marketing, technology and more.

“I’ve been running kitchens and cooking my entire life. That means I’ve tried a lot of things and I know what works, from catering to answering the phone.”Grégoire Jacquet, Founder

The ideal Grégoire franchisee brings a love of food, an affinity for the brand and a customer-first attitude that makes every guest feel welcome. For people who want a franchise that combines the finesse of fine dining with the practicality of fast service, Grégoire offers a different kind of opportunity.

Be Part of Something Different

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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.

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.