AI Agents Are Replacing Phone Orders
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Sergio Khoury is co-founder and CEO of Ordering.co (Ordering Plus) — an enterprise-ready, headless online ordering platform powering brands like Domino's, KFC, Starbucks, and Burger King, processing millions of orders per month. He is also building Finitless, a sister AI company automating phone and chat orders for restaurants, hotels, and creators. An entrepreneur for roughly 20 years, Sergio leads a 15-person team after scaling back from 60 to fix processes first.
From marketplace to enterprise ordering — How Ordering.co evolved from a marketplace solution into a plug-and-play, customizable platform for major franchises after years hardening scalability, security, and API volume.
White-glove beats self-service — Why complex onboarding, a 100% money-back guarantee, and hands-on app-store support replaced self-service — and what that means for enterprise software.
Finitless and boring work — WhatsApp and web chat agents live today; voice agents connecting to POS launch next — targeting the 25–35% of orders still placed by phone in developed markets.
Agent-ready code from day one — A upcoming vibe-coding marketplace with full source code optimized for Cloud Code, Codex, and similar tools — built for local commerce, not generic e-commerce.
Scaling with AI internally — HubSpot's API, custom sales tools, AI-generated presentations at scale, and Sergio's bet that each team member can eventually do the work of ten.
Distribution in a noisy market — Why getting restaurants to discover and try Finitless is harder than building it — and how marketplace chicken-and-egg problems get solved.
On Finitless's mission:
We are basically building AI agents that replace boring human work.
On the startup clock:
every time it's like you're 12 months away of either winning or losing and you need to move fast.
On his magic-wand wish for the team:
Getting to use perfectly, yes.
On AI as a force multiplier per employee:
every person will be like 10 persons
On third-party delivery commissions:
UberEats and Dordache take at least 30 % commission from the restaurants.
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