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Feiran Wang
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Thanks for the post! Very interesting story. I’m wondering how Blue Apron is managing their delivery process. Given many ingredients have limited fresh time, how do they make sure the orders are delivered on time and control the cost at the same time?
Also, it seems like the Blue Apron is running on a subscription model. Is it possible for them to offer one-time order and make the purchase more flexible for customers? How could they improve their model if they want to achieve this?
Very interesting business model, sounds like the Priceline of wine! Some of my thoughts:
1) Cameron is profiting from the information gap between the customer and the winery on the wine’s quality, and a trustworthy system is needed to guarantee the gap – which is probably the non disclosure agreement you mentioned.
2) How did Cameron manage the risks from the variety in the supplier’s quality? How do they make wine with consistent quality from the wine from different wineries in different years, of which the quality may vary a lot? Probably through its expertise in making mixed wine and its flexibility of pricing?Again thanks a lot for sharing this company’s story!