La CabreraMakati · Ortigas
Charcoal & oxblood
Cattle-country elegance — the iron of the parrilla, and a Malbec red for the one line of colour.
An introduction · Prepared by bXTRA
Three houses, one system, and riders that are already ours.
Your holding company
La CabreraBar PintxosTxoko AsadorBoca Juan Filipinas
A demonstration built on public research. It is not connected to your kitchens, your tills or your books, and no figure inside it is your trade.
Three separate businesses, under a holding company whose name we have not been given — so the line above it is blank rather than invented. Boca Juan is the wine importer, not the holding company.
What we understood before we called
An Argentine parrilla, a Basque bar, a wood-fire asador — and the wine that runs through all three.
La Cabrera
The Buenos Aires parrilla, in Manila since 2014. Charcoal, no butter, no marinade — the cut is the dish, and the spread of small sides arrives with it, included.
Bar Pintxos
One-bite pintxos lined along the bar, jamón carved to order off the wheel, a proper gin-tonic programme and an all-Spanish list. Casual, all day, the highest-frequency room you have.
Txoko Asador
Wood fire and Josper. Lechazo and cochinillo ordered days ahead, private rooms with a minimum, paella by the pan. Occasion dining, planned in advance.
Behind all three sits Boca Juan Filipinas — importing Lagarde, Ricasoli, Franco-Españolas and Valparaíso since 2010. Wine isn't a garnish on this business. It's the through-line.
Which is why nothing we built treats you as quick-service. Cuts are chosen, roasts are pre-ordered, tables are booked, bottles are considered. A system that assumes a burger and a fifteen-minute promise gets all four of those wrong.
What we keep seeing in rooms like yours
The steak, the bottle and the table live in three different places.
01
A guest ordering the entraña for delivery cannot put a bottle of the Malbec you import into the same basket. Two businesses, one guest, two checkouts — so most nights, no bottle.
02
A table request arrives by message, by phone, by whoever happens to pick up. It is answered when someone is free, and it is not written anywhere the branch can see tomorrow morning.
03
The floor, the kitchen and whatever delivery app is running that night each hold one piece of the evening. Nobody holds all of it — least of all the person who has to explain the numbers on Monday.
None of this is a failure of anyone's. It is simply what happens when the systems arrive one at a time, each solving the problem that was loudest that year.
The shape of it
One system, every role — from the guest's phone to the month's books.
01
Guest
One storefront, four ways in.
DeliveryPickupReservationAt the table
02
Floor
Sees the round the moment it is sent, carries it, keeps the tab open and closes it. Never bypassed.
03
Kitchen
One queue, one ladder — accept, prepare, ready. Delivery, pickup and dine-in arrive in the same place.
04
Branch manager
That branch's own evening: what was accepted, what ran late, what sold, what the floor never got to.
05
Group operations
Every house on one board — without flattening three restaurants into one anonymous brand.
06
Finance
A settlement book per brand and per branch, made to be reconciled against the branch's own till.
It is the same order record end to end. Nobody re-types an order into a second screen, and no one has to reconcile two systems that disagree about the same evening.
The part nobody else brings to the table
You don't have to build a delivery operation. We already are one.
The riders on this system are bXTRA's own fleet — ours to dispatch, track and manage. There is no fleet for you to hire, no bikes to buy, no rota to fill on a Friday night, and no one to chase when an order goes quiet.
Our riders, our problem
Recruitment, scheduling, positioning and the bad weather are on our side of the line. You cook.
Tracked while it moves
The guest watches the same journey your branch does. When something slips, both of you know before the doorbell.
It stays your storefront
The order arrives on your own house's page, under your own name. We are the rails, not the shopfront.
This is the difference worth twenty minutes of your time: most people pitching you a system are asking you to go and find the riders yourselves.
How it looks
Each house keeps its own face. We stay underneath it.
Bar PintxosBGC · Alabang
Terracotta & jamón-wheel warmth
Cream, brass and tile — the brightness of a bar that is busy from five o'clock onward.
Txoko AsadorLegazpi Village
Ember & stone
Char over live fire, timber and slate, and one rust-red line of heat running through it.
Everything above is our guess, and it is meant to be replaced. The wordmarks are set in type as placeholders — they are not your logos. The La Cabrera and Txoko palettes are inferred from published material; only Bar Pintxos was sampled from a live site, and we still need you to confirm that site is officially yours. Your brand book overrides all of it, and the system is built so that changing it is one file, not a redesign.
"Powered by PASUYO by bXTRA" appears once, small, in the footer. That is the whole of our presence on your storefront.
At the table
The tab stays open. The server stays in the loop.
A guest at table twelve scans, browses the same list the kitchen is cooking from, and sends a round. It joins the branch queue with the table number on it. The server carries it out, adds the next round, and closes the tab when the table is ready — no rider, no delivery fee, and nothing changes hands on a phone.
- A round at a time, the way people actually eat pintxos — not one enormous order at the start of the night.
- The server can add, correct or void. The floor is never worked around, and a table that would rather just talk to a person still can.
- Table tents can carry their own tag, so an in-store campaign is measurable instead of assumed.
The idea we'd put to you
Your bottles on every list — in the same basket as the steak.
On the list
The Lagarde Malbec beside the rib eye. The Marqués de Valparaíso beside the lechazo. The pairing offered at the moment the guest is already deciding what to eat — by the glass in the room, by the bottle to the door.
One basket, one checkout
The bottle joins the food order instead of being a separate errand — same list, same basket, same rider, one payment at the end. And because Boca Juan already supplies all three houses, the list is yours from the importer to the table.
ARMendozaBodega Lagarde — Malbec
ESRioja · Ribera del DueroFranco-Españolas — Bordón · Marqués de Valparaíso
ITChianti ClassicoBarone Ricasoli — Brolio
Indicative figures from public sources, shown only so you can tell us how wrong they are: Lagarde Malbec ≈ ₱2,595 a bottle · Marqués de Valparaíso Crianza ≈ ₱1,950. None of these is your price. Wine is also the one part of this that carries rules — that belongs on the last slide, not this one.
Not a mock-up
It is already built. Open it beside this deck.
Every part described here is clickable: the storefront and its three houses, the table-side flow, the wine on each list, the branch queue, the kitchen pass, the group board. It runs on public information we researched about your restaurants, seeded as demonstration data so the screens have something honest to show.
Open the working demonstration →Same folder as this deck; it works offline. What you will see is not live and not integrated — not with your kitchens, your tills, your bookings or your books. Branch lists, dishes and prices are researched from public sources and several are flagged in our own notes as unconfirmed. Read it as a working sketch of your business, drawn from the outside, waiting for you to correct it.
How we'd start · What we'd need from you
One restaurant first. Then the floor. Then the others.
Phase one
One brand, off-premise
Pickup and delivery on our riders, one brand only. We'd suggest Bar Pintxos — highest frequency, so it teaches us fastest and a mistake costs least. La Cabrera is a franchise and shouldn't be the house we learn on. Your call, not ours. Opens when the menu and prices are confirmed and the branch team is trained.
Phase two
The floor
Table ordering on those same branches. Opens when phase one has run clean for a fortnight — not alongside it — and you've agreed who on the floor watches the queue on a busy Friday.
Phase three
The other two restaurants, the wine lists, and bookings
The remaining two businesses — each on its own account, its own books, its own team — the bottles on each list, and reservations and private dining as requests a human confirms. Wine last, deliberately — alcohol carries obligations the other phases don't.
Four things only you can give us
- Your menu, confirmedCurrent dishes and current prices. Every figure in the demo is researched from public write-ups of varying vintage. Nothing customer-facing can be right until this lands.
- The name on the coverThe line above the three names on slide 01 is blank because we have not been told what the holding company is called, and we won't invent one. Tell us what goes on it — and whether it belongs on the storefront at all.
- Brand assetsVector logos and the brand book for each house, plus where the licence stands on using the La Cabrera identity here.
- Your position on alcoholWho may order wine, in what hours and to which areas, and what you want to happen at the door. The demo asks the guest to declare they are of age — that is a declaration and it verifies nothing. How this is actually handled is your decision and your counsel's, and we'd want it in writing before a single bottle moves.
There is deliberately no rate, fee, minimum or commercial term anywhere in this deck. That is a conversation to have properly, with the right people in the room — not a slide.