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.

baker moving trays at closing Kitchen craft 3 min

The last hour of a bakery.

Bakeries face the sharpest version of the problem: everything they sell was best several hours ago. 01 grill at the end of a shift Kitchen craft 3 min

The grill cannot be paused.

Some kitchens can hold inventory. A grill section, by the end of service, cannot. 02 pastry case, half empty Kitchen craft 3 min

Not everything should be discounted.

Some items are worth losing rather than marking down, and good operators know exactly which. 03 coffee being made at a counter Kitchen craft 3 min

Cafés run on the afternoon.

Coffee shops have the opposite problem to restaurants: their surplus arrives in the middle of the day. 04 prep list on a kitchen wall Kitchen craft 4 min

Better prep beats better discounting.

The best outcome for a partner is needing our surplus feature less over time. 05
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