Forsa blog

Notes from the marketplace.

How the food we sell gets to be cheaper, what merchants actually asked us for, why a countdown changes dinner, and what 250 kitchens taught us about the end of service.

restaurant menu board, prices visible How Forsa works 3 min

The quiet 10%. Value without a promotion.

Most discount apps train you to wait. Full-menu savings are designed so you never have to. 01 merchant tapping a tablet on the pass How Forsa works 3 min

Two taps to a happy hour.

If firing a discount takes longer than plating a dish, nobody will do it at the moment it matters. 02 pickup counter with a paper bag How Forsa works 3 min

The pickup window is a real constraint.

A twenty-minute collection window is not a design flourish. It is the merchant’s operational reality, exposed. 03 bundle of items in a paper bag How Forsa works 3 min

Bundles are the merchant’s idea.

The offer type we design least is the one merchants use most creatively. 04 phone showing an order confirmation How Forsa works 3 min

What happens after you tap reserve.

The interesting part of a marketplace is the ninety seconds the customer never sees. 05 quantity counter on a listing How Forsa works 3 min

Quantity remaining is not a growth hack.

Scarcity indicators are usually manipulation. Ours are inventory, and the difference matters. 06 four offer cards on a screen How Forsa works 3 min

Four mechanics, one reason.

Full menu, happy hours, deals and surplus look like four features. They are four answers to the same question. 07
Written by the Forsa team, Amman. These pieces are updated as the market moves. For day-to-day changes, follow us on Instagram and Facebook. Back to Forsa