Greggs’ Restaurants & Pubs
In 1972, Gregg's opened its first restaurant in Warwick, Rhode Island with 45 employees. A comfortable 130-seat, family-style restaurant with affordable prices, the menu was limited to mainly deli-style sandwiches, home style soups, chowder, a variety of salads, a bakery and a beer and wine menu.
Over the years, the menu grew to include dinners, daily specials and late night breakfast items. In 1979, an SBA 504 loan was used to open the company’s second restaurant in East Providence. The restaurant maintained the same concept, by enlarging the dining room to seat 180 and accommodate 80 in the Pub.
One of Gregg’s busiest locations opened in 1985 on North Main Street in Providence, again with an SBA 504 loan. The guest volume was so great that the company enlarged the deli-style Pub menu to feature all of Gregg's menu items.
In 1985, Gregg’s also opened a commissary in Pawtucket, Rhode Island to produce practically all their bakery items and food items such as soups, sauces and gravies that are used in each restaurant. Many are prepared from scratch and all from the highest quality ingredients. The fourth restaurant opened in North Kingstown in April, 1993. Today, each restaurant handles between 8000 and 10,000 customers per week.
In January 2009, long time vice president of operations, Bob Bacon, and his wife Bobbie purchased the restaurant group. Once again, the SBA 504 loan program was an integral part of the transaction. With the continuity of management the transition was seamless for Gregg’s staff, which has grown to over 450.
Gregg’s remains dedicated to the concept which made it a Rhode Island tradition—a clean, comfortable family style restaurant with delicious quality home style food and great desserts at affordable prices.