BUSINESS CONCEPT

Who we are:
TapaMaster is a fusion of *Filipino tapa restaurant and
European tapas particularly - **Spanish tapas and **French
tapas. And to differentiate us from other tapa restaurants –
we serve gourmet and exotic tapa or healthy meat tapa (i.e.
crocodile tapa, rabbit tapa, horse tapa, baboy ramu tapa,
tapa’ng USA) – with five different variants or flavors (i.e.
original, spicy-garlic, pepper garlic, cheesy and teriyaki).

What we offer:
We offer a wide range of gourmet tapa (i.e. wagyu beef tapa,
angus beef tapa, lamb tapa, Australian beef tapa) and exotic
tapa (i.e. crocodile tapa, crocodile sisig, horse tapa, tapa
baboy ramu, tapa USA, rabbit tapa) as well as Filipino comfort
food (regular beef or Batangas beef tapa, pork tapa, chicken
tapa, pork tocino, chicken tocino, crispy liempo, bagnet,
lechon kawali, lechon macao, crispy fried chicken, crispy
wings, chicken lollipop, crispy pata, crispy sisig, among
others). And we also serve European sausages (i.e. cheesy
Frankfurter and cheesy Frankfurter spicy (German sausage),
kielbasa (Polish sausage), schublig (Swiss sausage),
Hungarian sausage, All-beef and Chicken sausage.

Our tapa(s) and meats are freshly marinated or fermented

with fresh herbs and spices. We DO NOT PRE-COOKED our
meats from the commissary. It is guaranteed that we freshly
cook (or sear) our food or meals upon order or before serving
them. We DO NOT use MSG or VITSEN neither we use
preservatives. And we only use a very little amount of
seasoning to enhance aroma and flavor.

(see photos for our meals)

What is our store design:

Our restaurant or kiosk should look like an old and rustic
Filipino house with modern touch or millennial designs. We
use recycled or distressed wood from demolished old houses
as early as 1896.

We wanted to maintain a laid back, relax and chill ambiance

of an old house. Where diners will have a new dimension
after stressful day from work or enjoy good conversation and
good food with family and friends.

Filipino tapa – it a cured or dried beef or any other meat, prepared in thin slices, and preserved or cured with herbs and spices.
2 Spanish tapa or French tapa – is a snack or meals serve in small portions.
 The following elements are present in our store design:

a.) capiz windows

b.) antique bricks
c.) industrial lights design
d.) old chandeliers (brass lights)
e.) distressed wood counter
f.) distressed and old design for tables and chairs
g.) T and J wood for wall accent
h.) machuca tiles or Spanish tiles

(see sample photos of store designs)

How do we cook our meals:

We sear or cook, and serve our food in a cast iron
skillet. We do not deep fry or stir-fry or sauté our tapas.
We use a very little amount of vegetable oil or salted
butter or olive oil.

What is our cooking equipment:

We use INDUCTION burners or stove that is more
indoor kitchen friendly and not a fire hazard. Compliant
with the safety standards set by the Bureau of Fire and
Protection.

What is our space requirement:

Minimum: 25sqm
Maximum: 100sqm
Average: 50sqm

What is our location requirement:

High Foot Traffic
Densely populated commercial centers or malls
Near Church
Near Schools/Universities
Near Call Center locations
Near Industrial Zones and Offices
With Good Parking
Accessible by public transport and private vehicles

Filipino tapa – it a cured or dried beef or any other meat, prepared in thin slices, and preserved or cured with herbs and spices.
2 Spanish tapa or French tapa – is a snack or meals serve in small portions.
What are our operating hours:
Most restaurants are operating 24 – hours

What is our historical timeline:

2013 – Food Conceptualization by the restaurant
founders – spouses Rico Bentulan and
Razel Bentulan
2013-2014 – Value–Chain Analysis and benchmarking
with other tapa restaurants
2014 – Opening of the flagship kiosk
2015 – Opening of the second branch
2016 – Open for franchise business
Opening of corporate food court
branches in Makati, Ortigas, Alabang
and Quezon City
Opening of first provincial branch in San
Pablo City, Laguna
2017 – Accredited as one of the pantry
operators for BPO companies
(CONCENTRIX, OPTUM, UHG, etc.)
More restaurant branches opened in
Metro Manila and Laguna
Expansion of first Cebu Branch –
TapaMaster Bantayan Island
2018 – Expansion for more branches in Cebu
and Davao

Where do we get our meats

Or raw materials:
Our gourmet meats are imported from USA, Japan,
Australia, New Zealand and Ireland

Our exotic meats are sourced locally from Palawan for

crocodile, Batangas – Cavite for horse, rabbit and
regular (local) beef from the local farmers cooperatives
who are rebel returnees or CARP beneficiaries. Our
baboy ramu and USA (deer) come from the free range
farms of Aeta cooperatives or resettlement sites of Mt.
Pinatubo eruption in the 90’s.

(Hence, TapaMaster group has a matra – “in every

serving of exotic meals means we are helping local
farmers and Aeta’s to send their children to school”.)

Filipino tapa – it a cured or dried beef or any other meat, prepared in thin slices, and preserved or cured with herbs and spices.
2 Spanish tapa or French tapa – is a snack or meals serve in small portions.