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.

Partners 3 min 4 August 2026

Chains need a pilot, not a pitch.

A multi-branch group cannot try a new channel the way a single restaurant can, and pretending otherwise wastes everybody’s time. 09 → Product 3 min 1 August 2026

Speed is a feature of hunger.

A food app that takes four seconds to show a price has already lost the decision. 10 → Kitchen craft 4 min 30 July 2026

Better prep beats better discounting.

The best outcome for a partner is needing our surplus feature less over time. 11 → Data 3 min 26 July 2026

Saving per order is the honest metric.

If the average saving falls, Forsa is working less well — no matter what the order count says. 12 → Pricing 3 min 23 July 2026

Commission only on completed orders.

How a marketplace charges determines which merchants can afford to try it. 13 → Food waste 4 min 18 July 2026

The surplus tail is smaller than you think.

Surplus is the most emotionally compelling part of Forsa and the smallest part of the business. Both facts matter. 14 → Cities 3 min 16 July 2026

Two languages, one marketplace.

Arabic is not a translation layer bolted onto an English product. It changes layout, typography and rhythm. 15 → Product 3 min 13 July 2026

We ask for almost nothing.

Every field in a signup form is a reason to close the app. Most food marketplaces ask for eleven. 16 →

Written by the Forsa team, Amman. i These pieces are updated as the market moves. For day-to-day changes, follow us on Instagram and Facebook. Back to Forsa→