<?xml version="1.0" encoding="UTF-8" standalone="yes"?><oembed><version><![CDATA[1.0]]></version><provider_name><![CDATA[The Dish]]></provider_name><provider_url><![CDATA[http://dish.andrewsullivan.com]]></provider_url><author_name><![CDATA[Andrew Sullivan]]></author_name><author_url><![CDATA[https://dish.andrewsullivan.com/author/sullydish/]]></author_url><title><![CDATA[Would You Like Some Shame With&nbsp;That?]]></title><type><![CDATA[link]]></type><html><![CDATA[<span class="embed-youtube" style="text-align:center; display: block;"><iframe class='youtube-player' type='text/html' width='580' height='360' src='https://www.youtube.com/embed/fcbj8BBsWSA?version=3&#038;rel=1&#038;fs=1&#038;autohide=2&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;wmode=transparent' allowfullscreen='true' style='border:0;'></iframe></span>
<p>Joshua Gans <a href="http://www.slate.com/articles/business/the_enlightened_manager/2013/12/complicated_pizza_orders_the_outsized_role_embarrassment_plays_in_consumer.html">cites</a> research supporting the idea that ordering food on the Internet increases sales by reducing customers&#8217; embarrassment:</p>
<blockquote><p>A group of four management professors—Avi Goldfarb, Ryan McDevitt, Sampsa Samila, and Brian Silverman—has undertaken a project to measure the effects of social embarrassment in retailing. In <a href="https://faculty.fuqua.duke.edu/~rcm26/mcdevitt_et_al_embarrassment_march_2013.pdf" target="_blank">a paper</a>—which they weren’t too embarrassed to subtitle “An Embarrassment of Niches?”—they examined situations in which a shift in retail practice reduced human interaction and observed consequent changes in purchasing behavior. Their findings are surprising: Even in situations where the potential for social embarrassment would appear to be low, fear of embarrassment led consumers to sublimate their true desires, whether for a rarefied French wine or a pizza with extra bacon. The first case the authors document was a late 1980s change in Swedish liquor retailing that led to stores being moved from an “ask a clerk to retrieve a bottle” model to a “self-service” format. It turned out that, not only did removing a layer of human interaction spike sales (by 20 percent) but it also led to a shift in those sales toward a large number of difficult-to-pronounce drinks&#8230;</p>
<p>Was this fear of embarrassment or just a matter of convenience in communication?</p></blockquote>
<p><!--tpmore --></p>
<blockquote><p>It is hard to know for sure in the Sweden example. But two decades later, when an undisclosed pizza chain (similar to Domino’s, but with a regional focus) offered a new way of ordering online, embarrassment was more clearly in play. Order online and you remove the need to talk to a human over the phone or at a counter. You might think that this change would merely be more convenient, but wouldn’t materially affect the food you order. Then I thought about what my typical “conversation” with a pizza website might sound like:</p>
<p style="padding-left:30px;">“Umm, ok I’d like one Margarita pizza and a BBQ Chicken with pineapple. Oh no scratch that, can I have half the BBQ Chicken with pineapple and the other half with peppers. And I’d like the Margarita pizza to have a thin crust and, wow, what is a four cheese mushroom pizza? I’ll have one of those but can you remove the goat’s cheese … wait, does that work with this coupon?”</p>
<p>Suffice it to say, something usually holds me back from making such a speech to a fellow human being.</p></blockquote>
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