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Blue Apron becomes a penny stock, trading under $1 for the first time

markets.businessinsider.com

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Re: Blue Apron becomes a penny stock, trading under $1 for the first time

#291

Post by dlubarov »

wgerard wrote: post #268
lgats wrote: post #254

Earlier quoted context omitted.

What stops companies from repeatedly reverse-splitting the stock to keep it above $1?

Paraphrasing from another answer: You can do that, but shareholders can also do the following in response: 1) Demand a change in leadership, a sale, or any number of significant changes. 2) Bail out en masse and sell, lowering the price even further. Few investors want to jump aboard what appears to be a sinking ship. Eventually you'll hit the minimum market cap requirement as well, at which point a reverse stock spl…

> You can do that, but shareholders can also do the following in response:

Why would investors retaliate over a reverse stock split though? All other things being equal, isn't it good for shareholders if the stock stays on the NYSE?

> Reverse stock splits simply to avoid being delisted is telling investors "we have no idea how to change direction so we're just gonna kick the can down the road for a bit".

29 days isn't a lot of time, and even if the company quickly pivoted, they can't be sure about how the market will react.

Even if the company believes they can increase their valuation within 29 days, why not have a backup plan also?

Re: Blue Apron becomes a penny stock, trading under $1 for the first time

#292

Post by sokoloff »

chrisseaton wrote: post #168
behringer wrote: post #70

Earlier quoted context omitted.

Because when you're paying $10 for one meal you kind of hope it goes a little further. To put this in perspective, if I go to the store and buy a 10 dollar meal, I'll be eating: porter house, slathered in butter and olive oil, asparagus fried in the juices, with a baked potato. I'll have also a side of chilean grapes and a slice of cheese cake for desert. 10 dollars is a crazy amount for a dinner. (Ok that might cost…

When I spend a lot on food I don’t hope there’ll be a ton of it - I hope it’s high quality. I think BlueApron aims at higher quality rather than massive portions designed to be too much.

Blue Apron misses massively on the high quality front, IMO. Every single beef cut we got from them ranged from terrible to barely mediocre and many made me think of Rodney Dangerfield's quote in Caddyshack: "This steak still has marks where the jockey was hitting it..."

Their chicken was generally very good and pork OK and I'm not a BA hater, though we did initially enjoy it and eventually stopped because the value simply wasn't remotely there for us.

Re: Blue Apron becomes a penny stock, trading under $1 for the first time

#293

Post by sizzle »

asdff wrote: post #222
djhworld wrote: post #174

Earlier quoted context omitted.

I think the biggest problem for me as a single person is the way most stuff sold in supermarkets is designed for family meals. Which is fair, families probably represent a significant portion of their customer base. But it becomes problematic for me because I either have to eat the same meal 4 days in a row (or freeze it) or only use half of the ingredients and shove the rest in the cupboard, or throw it away because…

Some perishables like fruits and vegetables are terrible to buy. Cilantro comes in a massive bunch from which I take three sprigs, and its rotten in a couple days. Bananas are unedible until day 2, then I have maybe a 3-day window to eat all the bananas before they are flabby, brown, and mushy. Even if I throw a handful of arugula in every single one of my meals, its massive tub is barely half empty by the time it st…

I have a love/hate relationship with Avacados. When you time it properly it's amazing, too early/too late and you're screwed.

Re: Blue Apron becomes a penny stock, trading under $1 for the first time

#294

Post by sizzle »

AareyBaba wrote: post #271
asdff wrote: post #222

Earlier quoted context omitted.

Some perishables like fruits and vegetables are terrible to buy. Cilantro comes in a massive bunch from which I take three sprigs, and its rotten in a couple days. Bananas are unedible until day 2, then I have maybe a 3-day window to eat all the bananas before they are flabby, brown, and mushy. Even if I throw a handful of arugula in every single one of my meals, its massive tub is barely half empty by the time it st…

Cilantro/Basil/Parsley/Green onions: place the stems in a glass of water,cover with a plastic bag and keep in the refrigerator. It will last more than one week. Mushrooms: place in a brown bag in the refrigerator. They will last more than a week. They slowly dry up and can be rehydrated like dried mushrooms. Bananas: when they are about to ripen place in the refrigerator. The skin will turn brown and look miserable b…

Any tips for Avacados? I tried the brown bag but getting them to the right texture that isn't too hard or spoiled is maddening.

Re: Blue Apron becomes a penny stock, trading under $1 for the first time

#295

Post by asah »

AareyBaba wrote: post #271
asdff wrote: post #222

Earlier quoted context omitted.

Some perishables like fruits and vegetables are terrible to buy. Cilantro comes in a massive bunch from which I take three sprigs, and its rotten in a couple days. Bananas are unedible until day 2, then I have maybe a 3-day window to eat all the bananas before they are flabby, brown, and mushy. Even if I throw a handful of arugula in every single one of my meals, its massive tub is barely half empty by the time it st…

Cilantro/Basil/Parsley/Green onions: place the stems in a glass of water,cover with a plastic bag and keep in the refrigerator. It will last more than one week. Mushrooms: place in a brown bag in the refrigerator. They will last more than a week. They slowly dry up and can be rehydrated like dried mushrooms. Bananas: when they are about to ripen place in the refrigerator. The skin will turn brown and look miserable b…

Can confirm! Also, - bread is awesome in the fridge, lasts weeks. - put ice cubes in a plastic bag to stop sublimination - drown basil in olive oil, squeeze out the air, cover in olive oil, then refrigerate - lasts months - peppers: soak and refrigerate in vinegar

I struggle with cheese - olive oil can work but it's awkward.

Re: Blue Apron becomes a penny stock, trading under $1 for the first time

#296

Post by ghaff »

watmough wrote: post #288
parthdesai wrote: post #237

Earlier quoted context omitted.

Pro-tip for Bananas: When they start to have black spots on the skin, throw them in the freezer. Use them in a smoothie, it will give your smoothie a really nice creamy texture, almost like an ice-cream and it's all natural!

Yeah, soft bananas are also great for banana muffins.

For banana bread and muffins, you actually want bananas that are basically past ripe enough to eat. The sugar content is significantly higher.

Re: Blue Apron becomes a penny stock, trading under $1 for the first time

#298

Post by rbg246 »

ghaff wrote: post #226
asdff wrote: post #222

Earlier quoted context omitted.

Some perishables like fruits and vegetables are terrible to buy. Cilantro comes in a massive bunch from which I take three sprigs, and its rotten in a couple days. Bananas are unedible until day 2, then I have maybe a 3-day window to eat all the bananas before they are flabby, brown, and mushy. Even if I throw a handful of arugula in every single one of my meals, its massive tub is barely half empty by the time it st…

As someone who often cooks for myself, bananas are a pretty terrible example because you can literally buy one banana if you want. Perhaps I've been violating a taboo all my life, but I have never had a problem breaking up a bunch of bananas in the store. Fresh herbs I agree. It's one reason I tend to grow them. [ADDED: There are also a lot of frozen and freeze dried options these days that I often take advantage of.…

It's ok, I am the one who is quite happy to pick up the odds and ends and make a loose bunch

Re: Blue Apron becomes a penny stock, trading under $1 for the first time

#299

Post by dogma1138 »

g051051 wrote: post #281
goldcd wrote: post #140

Always seemed a strange business model. Appealing to people who "want to cook", but doing so by turning yourself into a production-line assembler. Like saying your want to learn carpentry, by buying some Ikea flat-pack. What confused me (and makes me think I've overlooked something) is why nothing more interesting has come along from the supermarkets. In the UK at least, they're all online and deliver - but they all…

> Appealing to people who "want to cook", but doing so by turning yourself into a production-line assembler. Like saying your want to learn carpentry, by buying some Ikea flat-pack. That's not a great analogy. It was far more than assembly...with Ikea products, you don't cut the wood to size, or carve joints, or even use glue. With Blue Apron and the other in this space, you do everything except the shopping. so you…

It takes out the entire creativity process of cooking, and for people who actually like cooking on a higher level also the process of selecting the right ingredients.

I don’t understand the whole shopping part, it would seem to be pretty clear to me that any place that is serviced by Blue Apron should have a service for groceries to be delivered as well, in fact it’s highly unlikely that they won’t.

I order all my groceries online in London, primarily been using Ocado but Amazon has also now has much wider offering with Amazon Fresh since they offer their own, Morrisons and Planet Ogranic goods.

Every large supermarket chain here offers a delivery service, it also doesn’t cost anything extra but there is usually a minimum (usually £50) for that.

Many of them even would unpack the bags for you if you ask them.

If you really want to go to the recipe route then Ocado and many other groceries delivery services also do that so you can select a meal and how many people and they’ll add the ingredients for you to your shopping bag.

To me this seems a much better solution and service than Blue Apron.

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