Additionally, Blue Apron is also offering new “grilling favorites” wine bundles, created by its sommeliers and chefs.Īt-cart add-ons are becoming more popular among food and beverage brands during the e-commerce and delivery boom. The craft burgers bundle is a high-end burger that features prime ground beef, specialty challah and pretzel bun. The butcher bundle is a chef-curated box, featuring 12 meats and seafoods, spice blends and recipe cards.

The specialty bundles give some indication as to how Blue Apron might be able to approach collaborations going forward. “They’re brand new product extensions for us, but could also provide new opportunities for collaborations as we expand.” However, these new offerings aren’t collaborations per se, said Findley Kozlowski.

They also give customers a chance to use Blue Apron outside the traditional dinner meal by “addressing different cooking experiences throughout the week,” she explained.īlue Apron has experimented with limited edition collaborations in the past, as well as partnerships with brands like Beyond Burger, to help diversify its menu. “Product innovation continues to be a key driver of our business growth, which includes offering more choices and additional flexibility with customizable options,” said Findley Kozlowski. During the quarter, subscribers increased by approximately 15,000 year-over-year and by nearly 38,000 over the previous quarter. The new offerings are part of Blue Apron’s overall strategy to diversify assortments and increase revenue.ĭuring Blue Apron’s first quarter earnings last week, the company reported that revenue increased 27% year-over-year, to $129.7 million, which the company credits to an increase in customers. Now, as Blue Apron is out to prove it has staying power beyond the pandemic, it is looking for new ways to retain these customers. During that period, it also added 20,000 new customers, as more Americans turned to food delivery for the first time. By last July - following the initial pandemic lockdowns - Blue Apron reported that revenue was up $1.1 million during the second quarter of 2020, a 10% year-over-year increase.

Blue apron meals last week