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.

four offer cards on a screen How Forsa works 3 min

Four mechanics, one reason.

Full menu, happy hours, deals and surplus look like four features. They are four answers to the same question. 01 quantity counter on a listing How Forsa works 3 min

Quantity remaining is not a growth hack.

Scarcity indicators are usually manipulation. Ours are inventory, and the difference matters. 02 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. 03 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. 04 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. 05 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. 06 restaurant menu board, prices visible How Forsa works 3 min

The quiet 10%. Value without a promotion.

Most discount apps train you to wait. Full-menu savings are designed so you never have to. 07
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