We learn through trial and error, and then we have twelve menus each week to touch all those customers. I’ve been with the company four years, almost since the beginning, and the customer we served four years ago is very different from the customer that we serve today. Q: What do you take into account in the development stage? Who is the customer?Ī: We’re covering the whole country, so that’s a big question, and it’s one that we’re constantly answering. We have a really talented staff with a high pedigree. If anything has to change, it’s usually small tweaks. By the time they get into the kitchen, they have a good idea of what they want to do. It’s like a brainstorming session on a weekly basis. At this point, they sit down and come up with the recipes. We let the combination of our supply chain and our farm partnerships inspire and drive the menus, but our customers’ insight takes us over the finish line. Q: What’s the process for developing recipes?Ī: One of the things we assume is that people don’t have too many tools in their kitchens other than a knife, a cutting board, pots and pans and a working oven. Out of the entire Blue Apron recipe lineup, sautéed chicken breast with honey nut squash is an all-time fan favorite.
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