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.

small restaurant kitchen, two cooks Partners 4 min

The single-branch problem.

Independent kitchens carry the same waste risk as chains with none of the tooling. That asymmetry is most of our opportunity. 49 someone scrolling at a bus stop Behaviour 4 min

Nobody browses a supermarket for fun.

Discovery in food is not entertainment. It is a decision under mild time pressure, and design should respect that. 50 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. 51 dashboard on a laptop in a back office Data 4 min

What we measure, and what we refuse to.

A marketplace can optimise itself into something nobody wants. Choosing the metric is choosing the product. 52 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. 53 Amman rooftops at dusk Cities 4 min

Why Amman first.

A savings marketplace needs density, habit and price sensitivity in the same place. Amman has all three. 54 app feed on a phone, held Product 4 min

The feed is the whole product.

What Forsa shows you first is the only design decision that really matters. 55 rider bag on a scooter, city street Delivery 3 min

Pickup is not the cheap option.

Half of Forsa’s orders never touch a vehicle, and that is by design rather than by accident. 56
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