About us
From the floor to the company. For the floor.
We started as waiters to pay our way through university. Today we're a company helping restaurants work better — with the same passion for the floor and the right technology to make it happen.
How Coperti was born
It all started at university. To pay for our studies, we worked as waiters — evening shifts, weekends, holidays. Every night the same scene: a reservation book full of crossings-out, a phone ringing during service, tables turned away on the phone that sat empty at the end of the night.
We were studying computer science and we knew those problems — managing reservations, optimising tables, remembering guest preferences — had technical solutions. But the software on the market was designed for big chains, cost too much, and nobody had built it for people standing between tables.
We started building Coperti for the restaurant where we worked. Then colleagues saw it, nearby restaurants asked for it. What started as a university project became our company — with a clear mission: helping restaurateurs and our former colleagues fill more tables with less stress.
From student-waiters to a restaurant tech company. The floor is where we started, and it's where we go back every day to build something useful.
Our mission
More covers for every restaurant, less stress for everyone on the floor
We believe every restaurant — from the neighbourhood bistro to the fine-dining spot — deserves professional tools to manage the floor. No commissions, no complexity, no dependence on platforms that take your guests.
Our principles
How we work
Built for the floor
Every decision starts with one question: does it work during service, standing up, one-handed? If not, we rethink it.
Radical simplicity
If you can use WhatsApp, you can use Coperti. The best technology is the kind you don't notice you're using.
Your guests are yours
Zero commissions, zero middlemen. Your guest data stays in your restaurant, not in our database.
We listen to the floor
Features aren't decided in an office. They come from the real problems restaurateurs — many of them our former colleagues — tell us about every day.
The context
Why now
195,000
restaurants in Italy
13.5%
use an online reservation system
51%
of reservations come outside business hours
€15,750
lost every year to no-shows, on average
Sources: FIPE 2025, Cooperto/FoodMakers 2025, Incrementoo 2025
Let's build the future of reservations together
30 days free trial for the first restaurateurs who trust us.