The company experienced losses in the tens of millions around 2019, spurring leadership changes that aimed to reduce the company’s marketing and operating costs. The company’s guidance for the rest of the year calls for high-single-digit to low-double-digit growth in revenue, and profitability in 2022. Blue Apron has also expanded its menu options to 43 from 30 since March. (DIS), creating a menu tied to the June release of Luca, a movie about a boy who spends his summer eating in a seaside town on the Italian Riviera. Kozlowski said Blue Apron isn’t trying to compete against restaurants rather, the company believes that more people will continue cooking at home even past the pandemic.īlue Apron has introduced several new products, including the addition of Butcher Bundles-chef-curated bundles of meat and seafood–and dessert and appetizers. Average order value (AOV) has increased 20% to 30% under Kozlowski’s leadership as customers order “more premium, more customization,” she said. The FactSet consensus was for a loss of 89 cents per share and revenue of $124.3 million.Īverage revenue per customer reached $330, a 25% increase from 2019’s second quarter. Net revenue decreased 5% year-over-year to $124 million. Its guidance ahead of the quarter called for a loss no greater than $7 million. The first three months of the year are the biggest in terms of sales because “people will take up a new habit, and people are trying new things like healthy eating.” The company has 375,000 active customers, after reporting a decline of 16,000 in the quarter, which it attributed to those seasonal fluctuations.īlue Apron (ticker: APRN) reported a second-quarter net loss of $18.6 million, or a diluted loss per share of 98 cents, and an adjusted earnings before interest, taxes, depreciation, and amortization (Ebitda) loss of $3.5 million.
Kozlowski, who took the helm in 2019, described the seasonality of the meal-kit industry: “People flow out of meal kits during the summer months, in particular, when people are traveling or maybe doing more grilling outdoors.”
0 kommentar(er)
