"TEXTBOOK: Entrepreneurship Successful Launching New Ventures 5th Ed. Bruce R. Barringer& R. Duane Ireland ISBN-13: 978-0133797190 ISBN-10: 0133797198 NOTE: you must perform additional research in the LIRN and have at least two references inaddition to the course text book. The paper must have in text citations. #1: Spend some timelooking at Blue Apron, (www.blueapron.com).First discuss the background of the company andthen answer the following questions: #2: Based on the material covered in chapter 3, whatquestions would you ask the firm’s founders before making your funding decision? Whatanswers would satisfy you? #3: If you had to make your decision on just the informationprovided in the pitch (Page 100 in your textbook) and on the company’s website, would you fundthis company? Why or why not? #4: What are five actions Blue Apron could have taken whencompleting its feasibility analysis that would have been particularly helpful in supporting itsbusiness model? #5: What are some of the entry barriers a firm would have to deal with and tryto overcome if it tried to compete against Blue Apron? #6: Based on the material covered in unit1, why do you think Blue Apron has been so successful? #7: Describe and discuss Blue Apron’sbusiness model based on material covered in chapter Three. #8: How important to Blue Apron’sbusiness model are information systems and technology? #9: Do you think Blue Apron used astandard business model or a disruptive business model? Introduction A thesis statement Purposeof paper Overview of paper Body Below is a recommended outline: Introduction A thesisstatement Purpose of paper Overview of paper Body (Cite sources with in-text citations.)Conclusion – Summary of main OVERVIEW: Blue Apron Web: www.blueapron.comFacebook: Blue Apron Twitter: @BlueApronMeals Business Idea: Launch a service thatprovides ready-to-cook meals with premeasured ingredients and cooking instructions. Deliver the ingredients directly to customers’ homes in refrigerated boxes. Pitch: Many people enjoycooking but do not have the time and expertise to cook elaborate meals. People also tire ofrestaurants, takeout meals, and quick meals at home. Even people who have time to do the actualcooking often don’t have the time it takes to find a recipe, shop for the ingredients, and then cookthe meal. This is a frustrating reality for people who enjoy cooking and spending time in thekitchen. Blue Apron was founded to address this problem. It is a weekly subscription service thatdelivers to its customers a refrigerated box each week that contains the ingredients and cookinginstructions for three fresh meals. For Blue Apron, each week involves four steps. First, its recipeteam brainstorms meal ideas, drawing inspiration from restaurants, cookbooks, and anywherefood is served. Second, the company sources ingredients, mostly from local family-ownedbusinesses. Third, they test cook the meal and, if it takes more than 35 minutes to prepare,requires advanced skills, or needs utensils that wouldn’t be found in a normal kitchen, it gets cutfrom the roster. Finally, if the meal makes it, it is put in the queue for Blue Apron customers.From the customer’s standpoint, Blue Apron offers six meal choices each week. The customerpicks three. The meals arrive in a refrigerated box once a week. The meals cost $9.99 per person,per meal. So, for two people the box would cost $60 per week. The box includes premeasuredingredients for each meal. Also inside the box is a card featuring step-by-step instructions withphotographs of how to prepare and cook the meal. Each recipe serves two people. Along withproviding people a way to quickly prepare fresh meals, Blue Apron’s aim is to introduce peopleto new things. The company rarely repeats a recipe. The company’s name is a tip of the hat tocooking tradition in that in the culinary world, beginner cooks wear blue aprons while moreexperienced chefs wear aprons with black and white stripes. In recent years high profile chefshave set aside the tradition and have donned the blue apron, in recognition that cooking involves "