|Blue Apron, Inc.|
|Industry||Online Food Delivery|
|Headquarters||5 Crosby St, New York, NY 10013|
|Key people|| Matt Salzberg |
|Investors|| Peak Opportunity Partners |
Bessemer Venture Partners
|Revenue||$301M (approx.) |
|Number of employees||1800 |
Blue Apron Inc. is an American ingredient-and-recipe meal kit service. It exclusively operates in the United States. The weekly boxes contain ingredients and also include suggested recipes that must be cooked by hand by the customer using the pre-ordered ingredients Blue Apron is a New York-based start-up that delivers pre-measured groceries and other ingredients to make fresh meals. The company buys from wholesalers, and delivers the groceries and ingredients in the right proportions, along with recipes. Blue Apron competitors include HelloFresh and Plated.
As of May 2015, Blue Apron was sending more than two million meals to customers around the country each month, up from a million in November 2014. That translated to about $20 million in monthly sales at a cost of about $10 a meal. The company also offers many meals for free as promotions.Blue Apron's most popular plan costs $59.94 a week. For that price, customers get a refrigerated box filled with ingredients for three different dinners for two. The recipes often include unusual ingredients that aren’t easy to find, especially outside of large cities.
Blue Apron has warehouses in Jersey City, N.J., Richmond, Va., and Dallas filled with perishable food. Investors of Blue Apron are enticed by the fact that the company doesn't have to maintain giant refrigerated warehouses, nor have much retail overhead.
Prior to founding Blue Apron, Matt Salzberg(CEO) was an associate at Silicon Valley investment firm Bessemer Venture Partners. He and his friend Ilia Papas(co-founder) wanted to create a business, so they left their jobs and raised a small friends-and-family round. In 2012, 20 of Matt Salzberg's friends beta-tested the product and shared photos of their cooked meals on social media, which became an instant hit. 
- In 2011, Matt Salzberg was an associate at Silicon Valley investment firm Bessemer Venture Partners. He and his friend Ilia Papas, wanted to create a business, so they left their jobs and raised a small friends-and-family round
- Early 2012, 20 of Matt Salzberg's friends beta-tested the product and shared photos of their cooked meals on social media, which became an instant hit
- In August 2012, the trio began boxing and shipping the first Blue Apron recipes to early testers who could order one of three meals: fish, poultry, or beef or pork
- June 2015, the company was valued at $2B
- By October 2015, the company was delivering 5 million meals every month
- It provides a good demand and bulk supply
|Plan||Recipes per week||Price per serving||Weekly Total||Shipping|
Top 5 Recent Tweets
|April 22, 2019||NPR||On average, meals prepared from store-bought groceries produce 33% more greenhouse gas emissions than meal kit deli… https://t.co/XsPsDNQ7VU|
|April 15, 2019||REALpunknews||True Crime Podcast Solves Case of How Listeners Can Get 20 Percent off of First Blue Apron Order https://t.co/PQ6t0oLT1h|
|April 23, 2019||AmericanBanking||Blue Apron $APRN Set to Announce Quarterly Earnings on Tuesday https://t.co/8hRD3agLvY #stocks|
|April 23, 2019||TickerReport||Blue Apron $APRN Set to Announce Quarterly Earnings on Tuesday https://t.co/1dVddSydiF|
Summer Udon Noodle Salad
- 1 Pound Fresh Udon Noodles
- 6 Ounces Cherry Tomatoes
- 2 Ounces Baby Kale
- 2 Scallions
- 1 Cucumber
- 1 Ear Of Corn
- 1 Summer Sweet Pepper
- 2 Tablespoons Mirin
- 1 1-Inch Piece Ginger
- 1 Tablespoon Sesame Oil
- 1 Teaspoon Furikake
- ¼ Cup Ponzu Sauce
- Wash and dry the fresh produce. Cut out and discard the stem, ribs and seeds of the pepper; cut crosswise into ¼-inch-thick pieces. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Peel and mince the ginger. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Quarter the tomatoes; place in a bowl and season with salt and pepper. This takes more than 5 minutes.
- In a bowl, stir together the ponzu sauce, mirin, half the sesame oil and 2 tablespoons of water.
- In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the pepper and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
- Add the corn, white bottoms of the scallions, ginger and remaining sesame oil to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.
- Add the noodles (carefully separating with your hands before adding) and sauce to the pan and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat.
- Off the heat, add the kale, cucumber and seasoned tomatoes to the pan. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the green tops of the scallions and furikake. Enjoy!
summary Blue Apron Inc. is an American ingredient-and-recipe meal kit service. It exclusively operates in the United States. The weekly boxes contain ingredients and also include suggested recipes that must be cooked by hand by the customer using the pre-ordered ingredients