In May 2018, Blue Apron began selling 4 servings meal kits at 17 Costco locations in California, marking the company's entrance into physical retail and Tim Bensley, formerly of Acosta Sales & Marketing, entered as CFO. Īs of March 26, 2018, Blue Apron has lost 81.4% of its market value since its initial public offering. On November 30, 2017, Blue Apron announced that Brad Dickerson would be replacing Salzberg as CEO Salzberg will remain chairman. By October 2017, prior to its next earnings report, the company had announced a company-wide realignment, 6% of employees laid off at both the corporate offices and fulfillment centers, estimated to be a couple of hundred jobs. Since going public, Wall Street has cut Blue Apron's stock price in half. On June 29, 2017, Blue Apron had its initial public offering of 30 million shares of class A common stock (ticker APRN) priced at $10 per share it is the first U.S. In February 2017, the company announced that it would be opening a fulfillment center in Linden, New Jersey. The company attributed the problems to operational issues while scaling up during its early days. In October 2016, BuzzFeed reported a history of safety and health violations at the company's Richmond, California distribution center. The wines, made specifically for Blue Apron, are purchased directly from vineyards and sent directly to customers.

In September 2015, Blue Apron launched Blue Apron Wine, a direct-to-consumer wine delivery service that sends customers six 500 ml bottles per month. Īfter the opening of its third fulfillment center in Arlington, Texas in June 2015, the company began shipping to the contiguous United States.

In December 2014, the company opened another fulfillment center in Jersey City, New Jersey. In November 2014, Blue Apron launched Blue Apron Market, a store featuring kitchen tools and cookware. In May 2014, the company announced that it would be launching a fulfillment center in Richmond, California. Matt Salzberg, Ilia Papas and Matt Wadiak first began sending customers boxes containing the ingredients to cook recipes in August 2012, packing and shipping the first 30 orders themselves from a commercial kitchen in Long Island City.

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