How did you keep employees in the warehouse safe? But we are seeing that people are more comfortable than ever cooking from home.
There are some days to order takeout, some to eat at a restaurant, and others you cook. It will never be an all-or-nothing proposition. We hired about 450 people and were able to meet the demand within a few weeks.ĭoes all the new interest from customers signal that there could be a shift in how often people stay home to cook versus how often they'll go to restaurants moving forward? It was mainly about getting the right labor.
The history of Blue Apron means we have quite a bit of fulfillment center capacity, a lot of automation equipment and investment in real estate. We hit about 22% of demand in the early stages, so we ramped up hiring and continue to hire.
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