As the health-conscious dining trend continues to grow, Grégoire’s proven model of fresh, locally sourced cuisine positions it as a leading choice for diners and potential franchisees alike.
For more than 22 years, Grégoire has been a beloved destination in Berkeley, California, known for its French-inspired, freshly prepared dishes that emphasize health, sustainability and taste. Founded by the famous chef Grégoire Jacquetthe restaurant offers a unique blend of high-quality fine dining in a casual, take-out-friendly environment.
Over the past decade, the rise of plant-based meats, vegan diets, superfoods, and gluten-free options have all pointed to this healthier trend. And it shows no signs of slowing down – 60% of consumers say the pandemic has made them more aware of preventing health problems by leading a healthy lifestyle. According to a study from 2022at least 70% of respondents said they are looking to be healthier overall, and 50% of consumers across all age groups say healthy eating is a top priority within this.
As consumer preferences shift towards more environmentally conscious and health-driven eating options, Grégoire remains at the forefront by consistently offering meals that cater to health-conscious diners.
Fresh, local ingredients
One of the key characteristics of Grégoire is its commitment to using fresh, local and minimally processed ingredients.
“You have to think about where your product is coming from and how it’s been produced,” Jacquet said. “We source our ingredients from local farmers, bakers and meat purveyors. All produce is seasonal and we only use organic ingredients. Everything you buy. at retail and you open from a can or frozen, it’s all hyper-processed. When you go in a restaurant that is conscious of what they sell and they don’t use things that are hyper-processed – that’s healthy.
Grégoire has always been responsive to changing consumer preferencesand the rise in health-conscious eating has not gone unnoticed. With an ever-changing menu that highlights seasonal produce, Grégoire offers a variety of lighter, healthier options without compromising on taste. For example, Jacquet has chosen to reduce the use of butter and replace it with locally produced olive oil from Napa.
“Obviously, our famous potato puffs are a little fattier,” Jacquet said, “but eating well isn’t just about eating things without fat. The key is to make things that aren’t super-processed.”
The emphasis on seasonality and local sourcing is also evident in Grégoire’s rotating menus. “Most produce is simply much better when it’s in season and when it’s picked at the right time and brought to a restaurant that’s nearby,” Jacquet said. “When you can do that, all the flavors are perfect.”
This year’s spring menufor example featured items such as marinated zucchini, smoked salmon and spiced lamb steaks, as well as a From Mani Salame Rosa sandwich from a local producer in Berkeley.
Embracing sustainability
Sustainability is another key aspect of the Grégoire experience that appeals 78% of consumers who feel that sustainability is important and 55% of consumers are willing to pay more for eco-friendly brands.
By sourcing locally and working directly with farmers, Grégoire reduces its carbon footprint while ensuring the freshest possible ingredients.
“We buy organic mixed vegetables, we make produce that we source directly from the farmers, we make our own salad dressing in-house — we even pickle the vegetables ourselves,” Jacquet said. “We do everything in-house—healthy is about what you put in your body and the quality of the food you consume.”
A franchise for the future
As the demand for healthier, eco-friendly dining continues to grow, Grégoire’s franchise model is uniquely positioned to thrive. Potential franchisees who are passionate about food and understand the importance of purchasing high quality ingredients will find a rewarding opportunity at Grégoire.
“Right now I’m looking for franchisees who are Grégoire lovers,” Jacquet said. “They need to understand the ‘Why’ so they can relate to their customers and the passion they have for Grégoire.”
While food quality remains at the heart of the brand, franchisees do not need to be master chefs. Grégoire is innovative culinary hub-to-store kitchen model streamlines the preparation process so franchisees can focus on engaging with customers and building strong community relationships. The culinary hub prepares the restaurant’s homemade ingredients, which are then assembled by staff using the brand’s proprietary software system. This efficient approach enables franchisees to deliver the same high-quality experience that has made Grégoire a fan favorite for over two decades.
Before franchisees who want to invest in a brand prioritizing quality, sustainability and customer satisfaction, Grégoire offers a unique opportunity to bring French-inspired, freshly prepared cuisine to new markets.
“Eating right for me is a way of life,” Jacquet said. “I created Grégoire not only for the customers’ needs, but also for my own needs. That’s why we change the menu quarterly, we prioritize the seasonality of the product and we always listen to customer feedback. Overall, there’s nothing like Grégoire—you won’t find another fast-casual franchise that focuses on the food more than anything else.”
For more information on becoming a Grégoire franchisee, visit: https://1851franchise.com/gregoire.