4.5 • 1.5K Ratings
🗓️ 20 December 2017
⏱️ 79 minutes
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0:00.0 | Hey, Hey, hungry homies. If you are a restaurant owner and you pride yourself on offering quick service, pay attention. |
0:09.0 | Touch Bistro, iPad, P-O-S is not just a point of sale, it's a line buster. If you use |
0:18.7 | touch Beastro you are basically turning your staff into superheroes. They'll be able to input orders in |
0:26.0 | fewer steps know right away how much change to give back and make modifications |
0:31.4 | to orders with a lot fewer taps on their screens. Fewer |
0:35.6 | tax means more money by a restaurant owner, homies. Become a paying touch |
0:41.6 | bistro customer. By December the 31st you still have time and get yourself a $300 visa gift card. |
0:51.6 | Just go to touchbe beastro.com slash carbs to find out more that's touch |
0:57.5 | beastro dot com slash carbs touch beastro.com slash carbs time it is welcome back to |
1:27.0 | another edition of House oh cars Part of the Ringer Podcast Network. This is my friends, as you know, a food |
1:39.5 | podcast for the hungry people, by the hungry people, and I am your hungry host, Joe House. |
1:47.0 | Happy Holidays, my hungry homies. |
1:49.6 | Super excited for today's show, The Ringer's own, Chris Ryan, executive editor and |
1:56.0 | Philadelphia Native son, his own personal gift to me and by extension to you the culinary comrades the hungry |
2:05.8 | homies he had me up here to Philadelphia Pennsylvania and we did a very brief |
2:11.0 | food tour we ate at 8 or 9 or 10 different establishments here in the greater downtown |
2:19.5 | Philadelphia area. |
2:21.9 | Listen in for that with Chris. We hit a bunch of high water marks. You're |
2:26.8 | going to love this conversation with Chris Ryan. All the love to Philadelphia. We |
2:31.7 | also of course have food news with Juliet Littman |
2:35.9 | including a heartwarming story for the holidays about a bakery with the with a name that I can't pronounce but you'll hear that when we |
2:46.4 | hit it in the food news let's get over to this discussion with Chris Ryan |
... |
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