""By learning more about franchising, I discovered that it was more than a name," Jacquet told me. He spent a year "creating systems" that would work within the limitations of one. Those systems included a frequently changing menu, proprietary recipes and the quality of the food."
""We talked a lot, and I fell in love with them and the way they operate and the way they think," Jacquet said. "The group already had some experience in the restaurant business so it was just a perfect fit.""
"In general, he wants to partner with business-savvy franchisees. For him that means, "They care about other people, their customers, their employees and for the community." And they've got to have street smarts."
"To ensure the quality of the food at a franchise is consistent with the brand, Jacquet runs a central kitchen in Emeryville where all of the ingredients are prepared."
Chef Jacquet's Grégoire has embraced franchising after two decades in Berkeley, opening a new location in San Francisco. Initially skeptical, he developed systems for quality control, including a changing menu and proprietary recipes. After receiving 150 franchise applications, he chose a partner with restaurant experience. Jacquet emphasizes the importance of business-savvy franchisees who care about customers and community. A central kitchen in Emeryville ensures consistent quality across locations, maintaining the brand's standards.
Read at East Bay Express | Oakland, Berkeley & Alameda
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