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.

weighing scale in a kitchen Food waste 3 min

Twenty thousand meals is a real number.

Impact figures are easy to inflate. Here is exactly what ours counts and what it does not. 33 person deciding at a shop window Behaviour 4 min

The nine-thirty decision.

Most food decisions are made later, hungrier and with less patience than any product roadmap assumes. 34 cloud kitchen unit from outside Partners 3 min

Cloud kitchens have no walk-in trade.

A kitchen with no dining room cannot discount at the counter, because there is no counter. 35 checkout screen on a phone Product 4 min

One basket, four kinds of offer.

Letting a full-menu dish, a happy hour item and a surplus bag share a checkout was harder than it sounds and non-negotiable. 36 bundle of items in a paper bag How Forsa works 3 min

Bundles are the merchant’s idea.

The offer type we design least is the one merchants use most creatively. 37 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. 38 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. 39 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. 40
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