Blog.

30 Restaurant Industry and Consumer Statistics for 2019

In recent years, we have experienced many changes in the restaurant world – from spikes in online ordering, access to ultra-personalised meals to increased consumer waste concerns. Here we take a look at 30 restaurant industry and consumer trends sourced from studies and articles that look at the state of the ever-changing industry in the UK. Consumer Food Preference: 52% of consumers want to reduce sugar intake 51% of consumers want to.

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Sneak Preview: Vita Mojo set to launch at LABe in Spain

Last week Vita Mojo was in San Sebastian setting up our kiosks for a really exciting project. We couldn’t be more thrilled to tell you a little bit more about the project and give you a sneak peak! Walk along the river towards San Sebastian’s main train station and you will come across Tabakalera, a former tobacco factory converted into contemporary cultural centre which hosts an array of exhibitions and even the.

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VIDEO: Restaurants Before Software (Co-founder interview)

“It used to only be celebrities or elite athletes who could could afford meal personalisation like this” Meal customisation has been a traditionally expensive affair and so before now was rarely available to the masses. Vita Mojo sought to change this back in 2015 and has been making waves in the food and beverage industry ever since. Through deconstructing the needs of the customer and the way food normally gets delivered to.

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Vita Mojo Attends Women of Silicon Roundabout Conference 2019

During the last week of June, we had the privilege of joining 6,000 other like-minded individuals in London at the ‘Women of Silicon Roundabout Conference’, making the conference the largest gathering of women tech professionals in Europe. In their own words: “The Women of Silicon Roundabout Conference enables people and organizations to connect, learn and take action on gender diversity and inclusion. Through inspirational keynotes, panel discussions on business strategy, technical classes,.

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4 overlooked benefits of meal customisation

It’s better for the planet The portion sizes served at restaurants are often larger than they need to be, and while food outlets are getting better at encouraging diners to take away leftovers it’s still not quite standard practice. UK restaurants throw out more than 600,000 tonnes of food every year and one third of come straight from customers plates. When that food arrives in landfill it can decompose without oxygen and.

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VIDEO: DNAFit x Vita Mojo Deep Dive

“We’re really on the cusp of a new era where people can not only personalise their food, but do so in line with their genetics.” Our DNA is what makes us truly unique and to eat more in accordance to individual genotype could very well have significant and positive impacts for us all in the long-run. Here, DNAFit’s Simon Dean (VP of Brand and Brand Partnerships) and Amy Wells (Head Dietitian and.

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