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.

Food waste 4 min 15 February 2026

Nothing was wrong with it. It just didn’t sell.

A bakery bakes for the morning rush. A kitchen preps for a full house. Then the day ends, and some of it is simply still there. 01 → How Forsa works 3 min 17 February 2026

The quiet 10%. Value without a promotion.

Most discount apps train you to wait. Full-menu savings are designed so you never have to. 02 → Behaviour 4 min 20 February 2026

Why a timer changes what you eat tonight.

Happy hours are not just discounts. They are a reason to look, and looking is most of the battle. 03 → Partners 5 min 25 February 2026

What 250 kitchens taught us about the end of service.

The merchant conversation almost never starts with waste. It starts with a slow Tuesday. 04 → Pricing 4 min 27 February 2026

Two prices, side by side.

Every listing shows the in-store price next to the Forsa price. That decision cost us some design elegance and bought us something better. 05 → Delivery 3 min 3 March 2026

Pickup is not the cheap option.

Half of Forsa’s orders never touch a vehicle, and that is by design rather than by accident. 06 → Product 4 min 6 March 2026

The feed is the whole product.

What Forsa shows you first is the only design decision that really matters. 07 → Cities 4 min 8 March 2026

Why Amman first.

A savings marketplace needs density, habit and price sensitivity in the same place. Amman has all three. 08 →

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→