Issue link: http://osercommunicationsgroup.uberflip.com/i/261547
R e s t a u r a n t D a i l y N e w s S u n d a y, M a y 1 9 , 2 0 1 3 4 An interview with Chris Pautsch, CEO and Co-Founder, KeyLimeTie and MojoBistro. RDN: Tell our readers about your com- pany. What's your main line of business? CP: We understand that it can be hard for restaurant owners and managers to find the time to develop and implement a mobile strategy for their establishment in between the demands of running a restau- rant and catering to customers. With that in mind, we created MojoBistro, a com- prehensive mobile engagement platform connecting restaurants with their cus- tomers through a custom mobile app uniquely designed for the restaurant's brand. With MojoBistro, restaurants can take advantage of advanced in-app fea- tures, including event calendars, coupon functionality, integrated social media, and push notifications, for one low price. RDN: What would you say makes your company unique? CP: Unlike most of our competitors, we are 100 percent restaurant focused. We've created a mobile engagement plat- form so restaurants can create custom iPhone, Android, and Windows Phone apps, along with the tools and guidance necessary to make mobile apps a successful component of their interactive market- ing to customers. RDN: What was the most significant event or series of events affecting your company in the past year? CP: Last year's National Restaurant Association Show marked the official launch of MojoBistro. The event provid- ed us with an introduction to hundreds of restaurant owners, managers, and mar- keting professionals. This access allowed us to capture feedback and insight that helped advance MojoBistro into the MOJOBISTRO CONNECTS RESTAURANT OPERATORS, PATRONS Continued on Page 83 Continued on Page 44 Lee M. Oser CEO and Editor-in-Chief Lyle Sapp Senior Associate Publisher Director of Sales Kate Seymour Senior Associate Publisher Kim Forrester Associate Publisher Lorrie Baumann Editorial Director Hayden Neeley Jazmine Woodberry Associate Editors Janice Bauer Art Director Yasmine Brown Graphic Designer Ruth Haltiwanger Nicholas Travassos Traffic Managers Jeff Rosano David Chavez Jennifer Cope Joel Greer Lynn Hilton Account Managers Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2013. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA DICKIES KEEPS FOODSERVICE WORKERS SAFE , COMFORTABLE WITH FOOTWEAR OPTIONS Dickies' Occupational Wear division has expanded its line of footwear for both chefs and foodservice workers alike. Dickies' slip-resistant footwear is offered in coordinating black leather to be combined with Dickies apparel to complete any professional look. Ranging from athletic slip-on style to traditional work boots, each shoe offers oil and slip resistant outsoles to ensure the safety of any worker. One of Dickies options for athletic slip-on style is the Dickies Venue II Slip, which features a polished leather upper with padded collar and tongue for increased comfort during long work hours. It is fully lined with moisture- wicking performance fabric and a chan- neled liquid dis- persing outsole design for maxi- mum slip resist- ant performance under a variety of conditions. For food service workers who require studier footwear, Dickies offers a selection of work boots in both soft and steel toe in both Ranger and Challenger styles. The Ranger boot is fully lined with moisture wicking performance fabric