Disclaimer

We build your ordering channel, publish it and keep it current. That is our work and you can hold us to it. What your restaurant earns with it is not part of that agreement.

If we name a figure for what Portano brings in, it is an indication and not a commitment. That holds for every number you see from us:

• a figure or a percentage on this site, in a demo or in a blog post
• what another restaurant did with Portano
• a calculation of what a campaign, a loyalty card or an own app can do
• an estimate we name across the table or in an email

None of those numbers is a guarantee, an average or a floor. None of them is a commitment about your turnover, your number of orders, your growth or the period in which you earn Portano back. You agree that your outcome can come in below any figure you have seen from us. How to read an example or a calculation of ours is set out in article 6.

What we do commit to is set out in your agreement and in the Terms and Conditions: what we build, what we keep current, what it costs and how long it runs. Those are agreements about our work, not about your outcome.

If someone else says what Portano is going to bring you, that is not ours. An adviser, a colleague from the trade, a journalist or someone on social can put together a calculation about Portano. We did not make that calculation, we did not check it and we did not approve it, and we do not stand behind it. You agree that you hold us only to what we have said or written ourselves.

We give no guarantee about an approach either. A loyalty card, an offer on a quiet Tuesday, a text message to your regulars, a page written around search terms: it can land at one restaurant and do nothing at the next. We tell you what we see working in practice. That is something other than a promise that it works for you.

Hospitality moves with things none of us controls:

• what your purchasing costs, from fish and meat to packaging
• what staff costs and whether you can find any
• the rent on your premises and the interest on your financing
• what your guests have to spend this month
• the weather, the holidays and what opens further down the street
• the rules and the taxes your restaurant falls under

Those things make a good year or a hard year, whatever software you use. We do not steer them and we do not forecast them.

If the market drops, your turnover can drop with it while your ordering channel does exactly what it should. You know that this sits outside our influence and that we do not stand behind it.

What a restaurant turns over is decided in the restaurant. What comes out of your kitchen, what you charge for it, how you receive your guests and how consistent that is: that is where your result sits.

And we do not know your restaurant the way you know it. We do not know:

• how your restaurant stands today and what is in the account
• how many hours you can put into it beside the cooking
• who is in your team and how long they stay
• what you have tried before and how it ended
• how your street, your city and your regulars behave

Two restaurants on the same software, with a comparable menu and in the same city, therefore end up at different numbers.

If an owner tells you what Portano did for them, read that as their figure. It is not an average across our customers, not a guide to what you may expect and not a floor. We pick a story like that because it explains something, not because it is typical.

What worked last year does not work next year by itself. A good December says nothing about the December after it, and a month in which a campaign landed is no promise for the month after. That holds for our figures, for another restaurant’s and for yours.

It can also simply not work out, and we would rather say that here than afterwards.

We say what we are working on, because you want to know what you are stepping into. A statement like that is about the future. It is not a notice that something is finished and not a commitment that it arrives at any particular moment.

What we say about the future is how we see it today: our estimate of what is possible, with what we know now. It is not a forecast and it is not a promise. If we learn something new next month, that estimate moves with it.

What you take is set out in your own agreement. If you are unsure whether something is included, ask before you count on it.

An example is an example. A calculation in an explanation, a screenshot with amounts in it or a figure in a blog post shows how something works. It is an illustration and not a forecast, and article 2 says why.

The numbers in it were chosen because they make the point clear, not because we expect you to end up at them. Every amount in an example like that is an estimate belonging to that example. It is not a floor, not an average and not an amount you may count on.

You agree that you can come out lower than any example you see here, and that you carry that risk yourself. Put your own figures beside them, with your own purchasing, your own prices and your own numbers, before you base a decision on them.

We put your restaurant online the way search engines ask for it: your menu, your opening hours, your address and your dishes, in pages we keep updating. That is the work we do.

Where you land in Google is for Google to decide, under rules that change without anyone telling us. We promise you no position and no number of visitors. Search also takes time.

The same holds for your campaigns and for what you see happen on social. We put the mail or the message together and send it. Whether someone opens it, whether they click and whether they order afterwards is for them to decide.

Nothing on this site is tax, legal, accounting or business advice. We are not an accountant, not an adviser and not a lawyer, and we do not know your figures.

Read what you find here about prices, margins, staff or contracts as a general explanation of how we look at it. We are glad to think along with you, and that does not replace your own accountant or adviser.

Before you take a decision, you do your own homework. That means at least:

• work our prices through with your numbers and your margin
• read your agreement, the Terms and Conditions, the Platform Terms and the Data Processing Agreement
• put it to your accountant or your adviser
• look at what another supplier offers you and compare the two side by side
• ask us everything that is still unclear, before you sign

You agree that you take your decision on your own judgement, and not on what you have read on this site.

This site carries information and points to other parties: a payment service provider, a delivery party, a tool or an article we found useful. Those pages are not ours. We do not write them, we do not keep them current and we do not check them. If you act on one and it goes wrong, we do not stand behind it. For the limits on our liability, the Website Terms apply.

What we charge is set out on our pricing page and in the Terms and Conditions, and you can hold us to that. That is what you pay, not what you earn.

You choose one of two plans per location:

• Flexible: € 49 a month per location, plus 3% restaurant fees per order.
• Flat rate: € 249 a month per location and nothing per order.

Both amounts are exclusive of VAT. What is included and when we invoice is set out in the Terms and Conditions.

What you pay is a price for work: building, publishing and keeping current. It is not a share of your profit. On Flexible part of the price moves with the number of orders that come in through your own channel, and that too is a price for the channel, not a share of what you keep. On Flat rate you pay the same every month, busy or quiet.

Outside both plans sit:

• the transaction costs the payment service provider charges on the payments from your guests
• the cost of the text messages you send
• the ad budget of campaigns outside your own guest list

Article 7 of the Terms and Conditions says which those are. What you spend in total therefore depends in part on choices you make yourself.

Your guests’ money runs through a licensed payment service provider to your own restaurant’s account. We never hold it and we are nowhere the paying party. If a guest reverses a payment, that amount is for your account. We do not cover it.