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.

coins and a receipt on a table Pricing 4 min

Why 10% and not 30%.

The baseline discount had to be small enough that a restaurant could live with it forever. 17 pickup counter with a paper bag How Forsa works 3 min

The pickup window is a real constraint.

A twenty-minute collection window is not a design flourish. It is the merchant’s operational reality, exposed. 18 supermarket chiller aisle Partners 4 min

Supermarkets play a different game.

Grocery surplus arrives on a schedule, in volume, with a date printed on it. That changes the whole mechanic. 19 two people sharing a takeaway box Behaviour 3 min

Cheaper food is not lesser food.

The hardest thing to design around is the assumption that a discount implies a compromise. 20 map view with pins on a phone Product 4 min

We removed the map.

A map view looks essential on a food marketplace and answered a question almost nobody was asking. 21 grill at the end of a shift Kitchen craft 3 min

The grill cannot be paused.

Some kitchens can hold inventory. A grill section, by the end of service, cannot. 22 notebook with figures beside a till Data 4 min

The number merchants actually ask for.

Nobody opens the console to see how much waste they avoided. They open it to see whether last night worked. 23 apartment block windows at night Cities 3 min

Ramadan breaks every assumption.

A month where an entire city eats at the same minute is the hardest test a food marketplace can face. 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