#blue-apron #citychef
As a subscription business Blue Apron knows a lot about its collective customers, including how many will cancel an order in any given week and what ingredients will be needed months down the road. That allows it to plan meals based on the expected availability and price of certain crops, as well as to win a better price with farmers, who'll gladly charge less to lock in a bulk order for pork chops or broccoli. And with just the three central hubs, Blue Apron avoids the major overhead costs of food waste, maintaining grocery stores and cooking food locally.
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Unknown titley. A bigger facility in Jersey City and a rapidly growing headquarters in Manhattan's SoHo neighborhood came next. Eventually a third facility in Dallas gave Blue Apron coverage of the entire country, all served by 2,600 salaried employees.
<span>As a subscription business Blue Apron knows a lot about its collective customers, including how many will cancel an order in any given week and what ingredients will be needed months down the road. That allows it to plan meals based on the expected availability and price of certain crops, as well as to win a better price with farmers, who'll gladly charge less to lock in a bulk order for pork chops or broccoli. And with just the three central hubs, Blue Apron avoids the major overhead costs of food waste, maintaining grocery stores and cooking food locally.
Blue Apron says it acquires many of its customers through word of mouth. But it also must fight to keep those customers. Many subscription companies lose customers as early as one mon