Tout & Bon opens its first Sarthe franchise in Le Mans

Tout & Bon has opened its first outlet in Sarthe, a department in western France. On 6 October 2026, Audrey Giraudon, Cyril Auger and Kevin Chable launched their catering business under the brand in Le Mans. Former employees of the same caterer, they are now running their own business, with an offering aimed primarily at corporate customers. The opening brings the national network to 36 outlets.

Three catering professionals go into business together

Before setting up together, Audrey Giraudon, Cyril Auger and Kevin Chable worked for a caterer. Their move into business ownership in Le Mans therefore builds on their professional experience: their roles have changed, but they remain in a sector they know.

Cyril discovered Tout & Bon while researching online. The brand, which has provided corporate catering since 2009, became the framework for their joint venture. The support on offer was a factor in the partners’ decision to join a franchise network rather than set up independently.

In describing their experience, they highlight the help they received with setting up and fitting out the premises. Their transition from employees to business owners rests on two distinct elements: their catering experience and the network’s support in establishing the new outlet. The Le Mans opening offers a practical example of this approach to starting a business as a team.

A kitchen fitted out on rue de Sardaigne

The new outlet is located at 10 rue de Sardaigne, in a business park near L’Espal in Le Mans. The premises were empty before the fit-out. They now house a kitchen equipped with cold rooms, with direct access to the van used to deliver meal trays.

Tout & Bon drew up the layout plan to support the partners. In this case, the brand’s involvement provided practical help in organising the workspace, beyond simply allowing the business to trade under a shared name.

The layout brings together meal preparation, chilled storage and dispatch for delivery. It suits the business model outlined by the entrepreneurs: preparing a range of catering options and delivering them to customers. The two chefs now have a workspace equipped to produce both individual meals and food for sharing.

From individual meal trays to group catering

Businesses are the Le Mans team’s main target customers. The offering includes meal trays, but extends beyond this format. The partners also provide canapés for drinks receptions, breakfasts and buffets.

Group meals are available too, including barbecues, raclette — melted cheese served with accompaniments — and tartiflette, a baked potato, cheese and bacon dish. This variety gives corporate customers a choice of formats, from individual meals to group orders, rather than limiting the business to meal-tray deliveries.

The products offered must meet requirements set by the franchise, which refer in particular to the IGP and AOP protected-origin schemes, known in English as PGI and PDO, and France’s Label Rouge quality mark. These standards form part of the network’s offering. They should not, however, be taken to mean that every ingredient or prepared dish carries the same certification.

Private customers can also place orders. For this market, the team specifies a minimum order value of €30, described as covering two people. Orders can be placed through the brand’s website, by email or by telephone.

The brand’s first outlet in Sarthe

With this Le Mans address, Tout & Bon adds Sarthe to its geographical coverage. The new outlet is described as the 36th in its national network. These two milestones put the opening in context: the brand’s first presence in the department and a new team joining its franchise network.

For prospective business owners, the Le Mans example chiefly highlights a specific form of support: help with designing the premises and preparing to open. It also shows how prior experience in the sector can complement a brand’s operating methods.

Key takeaway: before joining a franchise, look closely at the practical support available for fitting out the premises, the product requirements and the target customer base. This will help you define your own business plans more clearly.