Ready seafood and catch a piece of maine

I need an explanation for this Management question to help me study.

read the case then answer questions,I need just answer the question, not the an articleReady Seafood Business Model Innovation and Venturing in a Mature Industry Marc H. Meyer, Matthew Allen, and Fredrick G. Crane Northeastern University Boston, MA Corresponding Author: mhm@neu.edu Introduction__________________________________ It’s a perfect September day in Portland, Maine. Crisp and clear. And the harbor side location of Ready Seafood is already busy. A lobster boat has pulled up alongside the wharf and is unloading its morning’s catch. The boat’s skipper, who has been on the water since before sunup, relaxes on the pier, regaining his land legs as a Ready employee examines and weighs the lobsters, then puts them into a holding tank with dozens of their crustacean kin. Within a few minutes the lobsterman has been issued a check and is casting off , heading seaward to check his other traps. A lobster boat at the Ready Seafood dock. Source: Catch a Piece of Maine, with permission. Copyright © 2010, Marc H. Meyer, Boston, MA. All rights reserved. Materials for educational purposes only. Signed permission for use of data and graphics provided by Ready Seafood, Inc. Signed permission for use of data and graphics provided by Ready Seafood, Inc. Forthcoming in The International Review of Entrepreneurship. 360 Venture cases Meanwhile, inside a 5,000 square feet leased building, several young men are busily pulling lobsters out of super-cooled holding tanks and packing them into specially designed cartons for a journey that will speed them by truck to Logan airport, then on by air express to distributors in Europe and Japan. Others lobsters will be taken to the loading dock for local and regional distribution. The holding tanks in the backrooms could contain 45,.000 pounds of lobster at any given time. The Ready operation just described is quality-oriented and highly efficient. With the exception of its overseas sales, however, its business model differs little from the model followed by other lobster and seafood distributors on the same wharf and up and down the Atlantic coast. That model is simple and straightforward: take in freshly caught product from boats on one side of the wharf and sell it at a modest markup out the other side to local restaurants, supermarket chains, and other buyers. If a distributor can manage its cost, he or she can earn a 3–5 percent operating margin. While Ready has the appearance of a standard seafood distributor, a small, cramped office with two employees on the building’s second floor is creating something new and different— and immensely more profitable: catchapieceofmaine.com.