Angus Tapa Centrale Franchise

Undeniably, “Tapsilog” is one of the all time favorite Filipino dishes. Because you can choose different varieties that can be partnered with fried rice and fried egg and the additional free hot soup.

That’s why Mr. and Mrs. Michael Avisado create”Angus Tapa Centrale” the former “Tapsilog Centrale” which has been a hit not only for ordinary people but also with the celebrities. They started to operate last February 2012 in 11th Jamboree St. in Kamuning Quezon City. At first they’re just selling the usual Silog recipes like Tapsilog, Porksilog, Chicksilog and other varieties. But because it’s common to the other tapsilogans in town, they decided to make a twist, by selling Premium Angus Beef.

Angus meat is a type of organic meat, which is gaining a lot of popularity amongst the meat lovers, as more and more people are resorting to healthy eating lifestyle.They also made different varieties with Angus Beef, like Tropical Angus, if you want sweeter-taste, Hot and Spicy if you’re more on spicy foods, and 3 other flavors. Angus Tapa Centrale formerly Tapsilog Centrale is now a place where you can eat well, healthy and high quality silog dishes.

Presently, Angus Tapa Centrale is also offering Wagyu Beef, Vigan Longganisa, and Angus Tapa Philly Cheese Steak Sandwich. And they are the only Tapsilog Restaurant who offers desserts such as Classic Sans Rival, The Dome Belgian Dark Chocolate Cake with Nutella Mousse filling, and Frozen Mango Brazo de Mercedes all, personally made by the Company owner Chef Myra Avisado.

Franchise Details

Franchise Fee: P350,000
Inclusive of:

  • Use of Trade Name and Proprietary Marks
  • Location Approval
  • Training
  • Procurement Program
  • Opening Assistance
  • Operations Manual on Loan
  • Research and Development

Total Capital Requirement: P1.5 Million
Initial Term: 5 years
Continuation Fee:  4%
Required Space: 60 sqm minimum


RK Franchise Consultancy
G/F Minnesota Mansion,
267 Ermin Garcia, Cubao, Quezon City
Phones: (02) 912-2946, (02) 955-0734
Email: [email protected]

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