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March 1, 2017

I Made Steak With Facebook Messenger. Here’s How It Went

We know that over half of Echos end up in the kitchen, making Amazon’s voice assistant Alexa a good option for those looking for a new-fangled way to help make food.

But what about Facebook Messenger? While we don’t have exact numbers on how many use Facebook’s communication app while in the kitchen, with over a billion downloads of the app in Google Play Store alone, my guess would be a lot.

Still, that doesn’t mean we think of Messenger as an interface to, well, our steak, but that’s exactly what ChefSteps thought when they announced they’d created a Facebook Messenger bot for the Joule.

I’d used Alexa in the past to cook with my Joule, and it worked well for things like starting a cook and checking water temperature, but I wanted to see how cooking with Facebook would go and to see if a bot of the non-voice variety was useful when preparing the nightly meal.

Here’s how it went.

First I went to the ChefSteps support page for using Messenger and tried to talk with my Joule, which I had inserted into the water with a nice ribeye. I was told I would first need to log into my ChefSteps account. Fair enough.

Once logged in, the ChefSteps Chatbot, which we’ll call Joule-bot for this post, reminded me of what I’d named it and gave a few clues about what it could do.

I decided to jump right and tell Joule-bot what I wanted to cook a steak. I got a pop-up message telling me a little about sous vide complete with a visual guide to doneness (a big focus for ChefSteps overall with their guided cooking approach for the Joule app).

As you can see above, the tone of the bot is casual but also informative. I like the ability to choose the length of cook with their visual doneness guide. This is an advantage over cooking with Alexa which (obviously) can’t show you how what a cook will look like as a voice bot.

Once I chose medium rare (you didn’t think I wanted a Trump Cook did you?), Joule-bot asked me a few more questions to understand how to go about cooking my ribeye.

 

Once it knew I was cooking fresh and how thick the steak was, it was able to set the temperature. As you can see, I had already started the Joule (with Alexa – meaning I technically had a battle of the bots over my evening meal), so it told me, in essence, my water was running a bit hot. The Joule, like other sous vide circulators, can adjust down as it lets the water cook and will then hold the temperature, which is what happened for my cook.

You can also see that Joule-bot told me that that it is still young and hasn’t fully matured, meaning it wouldn’t be able to send me notifications in Messenger about when things were done. This is where Joule’s native app has an advantage over the Joule-bot.

I decided I wasn’t done with Joule-bot, since I wanted to see if it could help me out with my ribeye prep and post-cook. I decided to ask it a few more questions and see how it responded.

When I asked it how to prepare steak, wondering if I could surface some of the same types of information that Joule app does with its cooking guides. While it didn’t give me the same, concise cooking guide I get within the Joule, it did give me a link which provides access to much of the same information on the ChefSteps website.

My next message confused Joule-bot a bit, mostly because I think of my language choice. I was trying to get Joule-bot to tell me something it had already done (2 hours of cook time) with a specific question about that. Instead, it guessed that I was trying to see when my Joule would ship by surfacing an FAQ question.

While the logic wasn’t perfect, I think the response was fine. Since Joule-bot lets the user give feedback, this will help refine the bot’s logic over time. It also gave me lots of options of what to do next, with links to the ChefSteps community forum, recipes and also the option to file a support ticket.

Conclusion

Overall, cooking with Facebook Messenger was an interesting – but for now limited – experience. Joule-bot allowed me to set temperature based on visual guidance, told me in a conversational voice when my meal would be done, and directed me to the information rich ChefSteps website when it didn’t have the answers.

What it didn’t do was provide notifications, a big difference which gives the Joule app an advantage for now.  Joule-bot also didn’t have the richness of information provided by the in-app cooking guides (though, as mentioned, it did send me links to the ChefSteps website).

Compared to Alexa, Joule-bot has an advantage in the type of the information it can provide, such as visual guides around doneness.  However, Alexa commands are just a little easier (what’s easier than talking?) and I could see how Alexa would be preferred over Joule-bot when I’m preparing food with my hands.

Lastly, it’s important to ask the question: is cooking with Facebook Messenger a good idea?For now, I would say the Joule app is a better experience, but over time a bot could have some advantages. Messenger’s conversation logic is very good, and those used to using chat as a way to interface with people may also find it also a good way to control their things (like the Joule). I also think as many of us tire of apps for every device, Messenger is a logical candidate to become that universal app, especially as bots become better.

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February 15, 2017

ChefSteps Launches Facebook Messenger Cooking Bot For Joule In Expanded AI Initiative

You ever wonder what the emoji is for “steak, medium rare?”

Me neither. But if ChefStefs has their way, we may know soon.

That’s because the company has just launched the ability to cook with its Joule sous vide machine using Facebook Messenger. The new capability is part of a broader “Conversational Cooking” initiative that incorporates natural language interfaces such as Amazon Alexa (ChefSteps launched their Alexa skill last fall) and now, more recently, the Facebook Messenger bot framework.

ChefSteps describes a vision of “Conversational Cooking” where “the kitchen of the future as a place where the tools are smart, the conversation is natural and lively, and the food is amazing. Where ingredients, recipes, and fellow cooks are only a text bubble — or a voice command — away.”

The company doesn’t plan on stopping with Alexa or Facebook Messenger, either.

According to the Medium post from ChefSteps, “Conversational Cooking isn’t about a single website; it’s about offering options that fit naturally into people’s lives. It’s about talking to them in a human way, through familiar interfaces. Hate Facebook? Control Joule with the app or Alexa — or the app and Alexa. We’ll be adding new services as fast as we can to create a seamless experience that works on your terms.”

The concept of AI-driven bots tailored for the smart home and the smart kitchen is one that is likely to gain steam in 2017. It was just last December when Mark Zuckerberg unveiled his own smart home AI called Jarvis, which also utilized the Facebook Messenger bot framework as a simple control and interaction layer.

So it looks like 2017’s AI invasion of the kitchen won’t just be about Alexa and Google Home. Facebook’s Messenger bot may have a little something to say to us as well.

And one of those things might just be telling us when our steak is a perfect medium rare.

December 27, 2016

The Year in Food Delivery

Despite a distinct cooling off of investment in the food delivery space this year, some big names like Uber, Google, and David Chang threw their hats in the ring.

That’s because the online food delivery market is estimated around $210 billion, with companies like FreshDirect raising $189 million in the past 12 months. It’s become such a pervasive part of our way of life that Google even added a food-delivery shortcut to Maps. And there are plenty of food-delivery crowdfunding projects to go around.

But enough with the numbers. Here are the highlights in this space over the past 12 months.

More Big Players Joined the Party

This year everyone wanted a piece of the pie. Google started to ship fresh food to customers in California through Google Express. Instacart and the Food Network launched a meal-kit delivery service, and Square acquired startup Maine Line Delivery in Philadelphia to boost Caviar. Meanwhile Facebook and Foursquare made it easier to order food from within their apps through Delivery.com.

NYC darling chef David Chang decided to blow up the entire idea of a nice restaurant by launching Ando, a restaurant that only does deliveries, and he raised the bar on delivery food everywhere by launching Maple, his own delivery service that promises a daily delicious menu.

Plus, where would the year be without a few gimmicks? Taco Bell and Whole Foods both came up with ChatBots that help you order food or suggest recipes, respectively, solely through the power of emojis. And Domino’s will now let you order pizza with one tap on your Apple Watch.

The Year of UberEats

So far I haven’t mentioned the biggest player, though: Uber. The company has had quite the year in food delivery. It shut down Instant Delivery in New York City, then launched UberEats in both the U.S. and London. Next UberEats drivers staged protests over the way the pay structure has been changed, and in November a courier filed a lawsuit against the company for missing food delivery tips. Yikes.

All of this commotion from big names and turmoil within UberEats suggest that the food delivery space is still young enough that no one has solved some of the primary problems within it. Companies are grabbing on to any stronghold they see (emojis! self-driving trucks! drones! more drones!), without regard to the longevity of the solution. Uber has faced the brunt of this fast-paced growth, but we expect to see more struggles in the coming years for other players as well.

Eat Local

This year the quest to eat healthily expanded even more into food delivery. Whole Foods hinted at a “meal solution spectrum” with some sort of delivery component in the future. Good Eggs, which many thought was defunct by this point, rose from the ashes with a $15 million round of funding to help it deliver local, quality food.

And Amazon, never one to be shown up, expanded its Amazon Fresh program to Boston, among other major cities. The difference here is that Boston customers can shop from local markets, a feature that we imagine will be implemented elsewhere if it’s successful in Beantown.

You Say Potato, I Say Share Economy

In such a young and moneyed space, different business models are flying around faster than those drones I mentioned earlier.

Some want to deliver fresh ingredients to customers to help simplify cooking at home. Juicero, for example, delivers prepackaged ingredients for green juice, made in its blender that doesn’t even require cleaning. Similarly, Raised Real wants to deliver ingredients for homemade baby food, thereby making it that much easier to make your baby’s food from scratch (sounds ambitious to me).

Speaking of raising babies and tapping new markets, Drizly raised $15 million for its liquor delivery service, among other parts of its ecommerce model. And DoorDash added alcohol to its food delivery options in California (what about the rest of us?!).

Meanwhile Foodhini calls itself a “for profit social enterprise” and delivers ethnic food made by immigrant chefs: Foodhini and the chefs each receive $2.50 from each meal, after costs.

And BringMe wants to out-Uber Uber by combining delivery with the share economy in Fairfax, VA, enlisting regular folks to deliver food as “bringers.” There are already a few models out there like this, such as Favor in Texas and Tennessee, and we expect to see more too.

Of course, while all of these business models are innovative and interesting, none of them beat the ultimate and original delivery food: pizza.

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