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.

someone eating alone at a window Behaviour 4 min

Saving money is not embarrassing.

The tone of a discount product decides who is willing to be seen using it. 17 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. 18 delivery packaging being sealed Partners 4 min

Packaging decides whether it travels.

Half of what makes a surplus offer viable has nothing to do with price. 19 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. 20 spreadsheet on a laptop, kitchen behind Data 4 min

We do not sell anybody’s data.

A marketplace sitting between customers and merchants accumulates something valuable. What we do with it is a design decision. 21 discount tag on a shelf edge Pricing 3 min

Eighty percent off is not generosity.

The deepest discounts on Forsa exist because the alternative is worse for everyone, including the merchant. 22 bins behind a restaurant Food waste 3 min

Disposal is a line item.

Waste costs more than the food. Most kitchens have never seen the total. 23 app screens on a desk, side by side Product 4 min

The console is a phone, not a desktop.

Merchant software written for a desk goes unused in a business run from a pass. 24
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