OPERATIONS Firing on All Cylinders How to optimize online ordering in an online ordering world B y D a n i e l P. S m i t h Photo Phil Bossart F or more than a decade as the owner of Sciarrino's Pizza in Wilmington, Delaware, Billy Gianakopoulos went without online ordering, the byproduct of a DOS point-of-sale (POS) system unable to accommodate digital orders. But when Gianakopoulos' POS provider sent word one year ago that MenuDrive could attach its established online ordering platform to Sciarrino's POS system, Gianakopoulos jumped at the opportunity. The pizzeria unveiled online ordering in February and it already accounts for nearly twothirds of Sciarrino's overall sales. " It's been amazing for us. Any time that machine spits out a ticket, it's like printing money, " says Gianakopoulos, adding that Sciarrino's top-line revenue has jumped 30 percent since online ordering's arrival. Online ordering has certainly emerged a key ingredient in present-day restaurant operations, and especially so for 2 6 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0 026_PIZ_1220_OPonline.indd 26 11/11/20 11:48 AMhttp://www.PIZZATODAY.COM