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.

friends looking at one phone Behaviour 3 min

People do not share discounts.

They share restaurants. Understanding that difference changed how we think about growth. 25 delivery scooters parked on a street Cities 4 min

Expansion is a supply problem.

Opening a second city is not a marketing exercise. It is signing enough kitchens that the first session works. 26 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. 27 hotel banquet room after an event Partners 4 min

Hotels waste in batches.

A buffet or a banquet produces surplus in a single moment, in quantities no neighbourhood can absorb quietly. 28 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. 29 search field on a phone screen Product 4 min

Search is for people who already know.

Adding search was easy. Deciding how much weight to give it took much longer. 30 chart on a screen in a dark room Data 3 min

A third come back at full price.

The number that convinced merchants Forsa was not just discounting was retention, not volume. 31 menu with prices being edited Pricing 4 min

What stops a merchant raising in-app prices?

The obvious way to fake a 10% discount is to inflate the reference price. Preventing that is most of the work. 32
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