Franchise With

GRÉGOIRE

General

Year Founded
2002

Number of Locations

Total U.S. Locations

1
U.S. Franchised Units
0
U.S. Corporate Units
1

Other

Initial Investment

Gross Revenue

$1,545,389
Works With Brokers
Yes

Brand Summary

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.

Brand Highlights

Disrupted a $135.6 Billion industry with the First Fine-Fast-Casual Spot in The Bay Area.
No Restaurant Experience Necessary.
Unique culinary hub-to-store kitchen model streamlines operations for nearby franchisees.
Low Investment For A Restaurant Brand.

Financials

Initial Investment
$250,000 - $499,999
Franchise Fee
$40,000
Royalty
6%
Marketing Fee
2%
Financial Requirements
$300,000

Key Franchise Facts

Average Unit Volume* (AUV) 2020

$1,262,011

Average Unit Volume* (AUV) 2021

$1,390,379

Average Unit Volume* (AUV) 2022

$1,545,389
*as outlined in Item 19 of the Franchise Disclosure Document.

The Ideal Candidate

The ideal Grégoire franchisee will have a deep passion for serving food and a thorough understanding and appreciation of where food comes from. Franchise Owners should also be well-versed in customer service and love interacting with the people of their community. Grégoire franchisees will have the opportunity to follow a proven system and benefit from decades of experience in the restaurant industry.

Grégoire franchise owners will spend their days building relationships with their staff, customers, community and the Grégoire family, executed through a shared passion for food and customer service.

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The Ideal Candidate

The ideal Grégoire franchisee will have a deep passion for serving food and a thorough understanding and appreciation of where food comes from. Franchise Owners should also be well-versed in customer service and love interacting with the people of their community. Grégoire franchisees will have the opportunity to follow a proven system and benefit from decades of experience in the restaurant industry.

Grégoire franchise owners will spend their days building relationships with their staff, customers, community and the Grégoire family, executed through a shared passion for food and customer service.

Frequently asked questions

How does Grégoire stand apart from its competitors?
Grégoire serves customers fresh ingredients, friendly environment and unique menu items that traditional restaurants just don’t offer. For example, the brand’s current seasonal menu includes a variation of sandwiches and sides like the spicy avocado with lettuce and tomato on pantofolina bread and the Cajun fried catfish with Tabasco aioli on a French roll.
What makes a Grégoire franchise successful?

From seasonally changing menu items that are locally sourced to the thought that has been put into all the processes, the business is truly one-of-a-kind.

The unique energy of the brand is beloved in Berkeley and beyond, and now franchisees have the opportunity to build that in other regions.

About 75% of sales are from returning patrons who love the food so much that they keep coming back. The business has a loyalty program with over 30,000 customers enrolled — and that’s just the one location.

Franchisees will enjoy building new customer relationships and bringing in more recurring patrons.

What kind of training and franchisee support does Grégoire offer?
Jacquet is looking for people who are passionate about food and customer service, saying he can teach them the rest of the business. The brand will provide owners with everything they need to know and will be in close contact with them each day, addressing their needs.

He has created an ingenious concept of having a culinary hub kitchen that is centrally located to all the locations. There, ingredients will be prepped and packaged by 5-star chefs to streamline operations at the restaurants. Owners will communicate with the kitchen and use an app to place orders for whatever they need the next day, and it will be delivered fresh to them. The idea is something he tested out when he was running a second location in Oakland for a few years, and it was very efficient.

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