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.

card machine on a counter Pricing 3 min

Commission only on completed orders.

How a marketplace charges determines which merchants can afford to try it. 01 discount tag on a shelf edge Pricing 3 min

Eighty percent off is not generosity.

The deepest discounts on Forsa exist because the alternative is worse for everyone, including the merchant. 02 menu with prices being edited Pricing 4 min

What stops a merchant raising in-app prices?

The obvious way to fake a 10% discount is to inflate the reference price. Preventing that is most of the work. 03 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. 04 receipt detail, two prices Pricing 4 min

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
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