WELCOME TO THE BI RESTAURANT…I’M GARY, I’LL BE YOUR WAITER TODAY

WELCOME TO THE BI RESTAURANT…I’M GARY, I’LL BE YOUR WAITER TODAY

DISCLAIMER

ALL VIEWS ARE MY OWN

BASED ON 25 YEARS EXPERIENCE

VENDORS MAY NOT LIKE WHAT I SAY!

MENTION OF PRODUCTS, TOOLS, SERVICES & COMPANIES SHOULD

NOT BE TREATED AS AN ENDORSEMENT (OR A CRITICISM)

THE ANALOGY ISN’T PERFECT BUT IT’S GOOD ENOUGH

IF YOU’D LIKE A COPY OF THE PRESENTATION THEN GET IN TOUCH

MENUDID YOU ENJOY LUNCH TODAY?

THE ANALOGY

WHAT SORT OF RESTAURANT ARE YOU PLANNING?

TEAM ROLES

TAKING THE ORDER – REQUIREMENTS?

RAW INGREDIENTS

A SAMPLE MEAL

HOW TO AVOID INDIGESTION

HAVE A NICE DAY!

MENUDID YOU ENJOY LUNCH TODAY?

THE ANALOGY

WHAT SORT OF RESTAURANT ARE YOU PLANNING?

TEAM ROLES

TAKING THE ORDER – REQUIREMENTS?

RAW INGREDIENTS

A SAMPLE MEAL

HOW TO AVOID INDIGESTION

HAVE A NICE DAY!

DID YOU ENJOY LUNCH TODAY?WHAT WERE YOUR EXPECTATIONS?

WAS IT WITHIN YOUR BUDGET?

DO YOU HAVE AN EXISTING BI PROGRAMME?

KEY LESSON – GOOD STAKEHOLDER EXPECTATION MANAGEMENT IS

CRITICAL

MENUDID YOU ENJOY LUNCH TODAY?

THE ANALOGY

WHAT SORT OF RESTAURANT ARE YOU PLANNING?

TEAM ROLES

TAKING THE ORDER – REQUIREMENTS?

RAW INGREDIENTS

A SAMPLE MEAL

HOW TO AVOID INDIGESTION

HAVE A NICE DAY!

THE ANALOGY – BI IS LIKE A RESTAURANTTHERE ARE DIFFERENT SORTS OF RESTAURANTS

MEETING CUSTOMER EXPECTATIONS IS CRITICAL TO SUCCESS

THE CUSTOMER USES A MENU NOT A RAW INGREDIENTS LIST

YOU NEED GOOD QUALITY INGREDIENTS

YOU HAVE A KITCHEN WHERE THE CHEF BRINGS IT ALL TOGETHER

YOU NEED A GREAT TEAM WHO “KNOW THEIR STUFF” AND HAVE SPECIFIC ROLES

PRESENTATION COUNTS

KEY LESSON – THE OUTPUT IS ONLY AS GOOD AS THE INPUT!

A RESTAURANT

Types of Restaurant

Expectations Matter

Menu drives customer

choice

Ingredient quality Counts

Chef & kitchen

Team Matters

Presentation Counts

A BI PROGRAMME ?

Bespoke, Industry

Standard or Self-Service

Outcomes not inputs

Semantic Layer

Data QualityDW & Data

ModelsTeam

MattersPresentation

Counts

A BI RESTAURANT?

Bespoke, Industry

Standard or Self-Service

Outcomes not inputs

Semantic Layer

Data QualityDW & Data

ModelsTeam

MattersPresentation

Counts

Types of Restaurant

Expectations Matter

Menu drives customer

choice

Ingredient quality Counts

Chef & kitchen

Team Matters

Presentation Counts

MENUDID YOU ENJOY LUNCH TODAY?

THE ANALOGY

WHAT SORT OF RESTAURANT ARE YOU PLANNING?

TEAM ROLES

TAKING THE ORDER – REQUIREMENTS?

RAW INGREDIENTS

A SAMPLE MEAL

HOW TO AVOID INDIGESTION

HAVE A NICE DAY!

WHAT SORT OF RESTAURANT ?

THREE MAIN TYPES OF RESTAURANT:

• FINE DINING

• FAST FOOD

• ALL YOU CAN EAT BUFFET

WHAT SORT OF BI?

FOR BI:

BESPOKE

INDUSTRY STANDARD

SELF-SERVICE

• TYPE DETERMINES PHYSICAL IMPLEMENTATION• DETERMINES RESOURCING AND FUNDING• HELPS TO SCOPE DESIGN

FINE DINING

COMPLETELY BESPOKE SOLUTION

EXPENSIVE

GOOD REPUTATION

FINE DINING – BI STYLE

COMPLETELY BESPOKE SOLUTION

EXPENSIVE

GOOD REPUTATION

A BI FINE DINING EXPERIENCE…..

• CUSTOM BUILT, FROM THE GROUND UP• TIME INVESTED IN ANALYSIS, DESIGN, • DATA PROFILING, DEVELOPMENT & TESTING

FAST FOOD

“GOOD ENOUGH”

LIMITED MENU & CHOICES

TUNED TO SPECIFIC OPTIONS

FAST BI“GOOD ENOUGH”

LIMITED MENU & CHOICES

TUNED TO SPECIFIC OPTIONS

FAST BI…..

• INDUSTRY-MODEL ADOPTION ALLOWS….• SPEED OF DELIVERY• COOKIE CUTTER –E.G. SUBJECT SPECIFIC DATA MARTS

ALL YOU CAN EAT

CUSTOMER CHOOSES INGREDIENTS

FIXED RANGE OF ITEMS BUT YOU CAN MIX & MATCH

LOW COST BALANCED BY LOW EXPECTATIONS

ALL YOU CAN EAT – SELF SERVE

SELF-SERVICE BI…..

• END-USER EXPOSED TO DATA (VIA SEMANTIC LAYER)

• LIMITED RANGE OF ITEMS TO CHOOSE FROM

• USER NEEDS TO UNDERSTAND WHAT WORKS TOGETHER

• MAY NOT BE PREMIUM QUALITY DATA

…BUT STILL GOOD ENOUGH

WHAT SORT OF RESTAURANT (OR BI)?DETERMINES STAFFING REQUIREMENTS

INFLUENCES CHOICE OF LOCATION/PHYSICAL IMPLEMENTATION

HELPS TO SCOPE DESIGN & CONSIDER PROVENANCE OF INGREDIENTS

DETERMINES BUDGET

KEY LESSON – DECIDE WHAT YOU’RE GOING TO DO BEFORE YOU SET

OFF!

MENUDID YOU ENJOY LUNCH TODAY?

THE ANALOGY

WHAT SORT OF RESTAURANT ARE YOU PLANNING?

TEAM ROLES

TAKING THE ORDER – REQUIREMENTS?

RAW INGREDIENTS

A SAMPLE MEAL

HOW TO AVOID INDIGESTION

HAVE A NICE DAY!

TEAM ROLES

Reception

ChefWaiter

TEAM ROLES RECEPTION

• TAKES THE BOOKING – SETS COMMON UNDERSTANDING – WHERE, WHEN,

SCOPE

• TAKES PAYMENT & ENSURES SERVICE DELIVERED TO SATISFACTION

WAITER

• WORKS WITH THE CUSTOMER TO HELP THEM CHOOSE

• UNDERSTANDS WHAT GOES TOGETHER

• ENSURES THE EXPERIENCE GOES WELL

HEAD CHEF

• IDENTIFIES WHAT GOES ON THE MENU

• RESPONSIBLE FOR QUALITY OF INGREDIENTS AND WHAT IS SERVED TO

THE CUSTOMER

Reception

ChefWaiter

TEAM ROLES RECEPTION – BUSINESS ANALYST

• TAKES THE BOOKING – SETS COMMON UNDERSTANDING – WHERE, WHEN,

SCOPE

• TAKES PAYMENT & ENSURES SERVICE DELIVERED TO SATISFACTION

WAITER – BUSINESS INTELLIGENCE ANALYST

• WORKS WITH THE CUSTOMER TO HELP THEM CHOOSE

• UNDERSTANDS WHAT GOES TOGETHER

• ENSURES THE EXPERIENCE GOES WELL

HEAD CHEF – DATA WAREHOUSE ANALYST

• IDENTIFIES WHAT GOES ON THE MENU

• RESPONSIBLE FOR QUALITY OF INGREDIENTS AND WHAT IS SERVED TO

THE CUSTOMER

Reception

ChefWaiter

TEAM ROLES RECEPTION – BUSINESS ANALYST

• TAKES THE BOOKING – SETS COMMON UNDERSTANDING – WHERE, WHEN,

SCOPE

• TAKES PAYMENT & ENSURES SERVICE DELIVERED TO SATISFACTION

WAITER – BUSINESS INTELLIGENCE ANALYST

• WORKS WITH THE CUSTOMER TO HELP THEM CHOOSE

• UNDERSTANDS WHAT GOES TOGETHER

• ENSURES THE EXPERIENCE GOES WELL

HEAD CHEF – DATA WAREHOUSE ANALYST

• IDENTIFIES WHAT GOES ON THE MENU

• RESPONSIBLE FOR QUALITY OF INGREDIENTS AND WHAT IS SERVED TO

THE CUSTOMER

KEY LESSON – FOR A GREAT CUSTOMER EXPERIENCE

YOU NEED A GREAT TEAM!

Business Analyst

DW

Analyst

BI

Analyst

Reception

ChefWaiter

MENUDID YOU ENJOY LUNCH TODAY?

THE ANALOGY

WHAT SORT OF RESTAURANT ARE YOU PLANNING?

TEAM ROLES

TAKING THE ORDER – REQUIREMENTS?

RAW INGREDIENTS

A SAMPLE MEAL

HOW TO AVOID INDIGESTION

HAVE A NICE DAY!

TAKING THE ORDER

DO YOU KNOW WHAT YOU WANT BEFORE YOU ARRIVE?

YOUR ORDER IS TAKEN WITH THE AID OF A MENU

A MENU PROVIDES SCOPE AND KITCHEN INGREDIENTS ARE ALIGNED

THE WAITER HELPS YOU THROUGH THE PROCESS AND TAKES ORDER

TO KITCHEN

TAKING THE ORDER – REQUIREMENTS? DO YOU KNOW WHAT YOU WANT BEFORE YOU ARRIVE?

YOUR ORDER IS TAKEN WITH THE AID OF A MENU

A MENU PROVIDES SCOPE AND KITCHEN INGREDIENTS ARE ALIGNED

THE WAITER HELPS YOU THROUGH THE PROCESS AND TAKES ORDER TO KITCHEN

BI REQUIREMENTS ELICITATION AND SCOPE…

• DON’T CONFRONT SOMEONE WITH A BLANK SHEET OF PAPER AND ASK WHAT THEY WANT

• GUIDE THE USER THROUGH WHAT’S POSSIBLE & REALISTIC

• DON’T ASK FOR A LIST OF DATA ITEMS OR REPORTS – START WITH OUTCOMES &

OUTPUTS

• ANALYST TRANSLATES WHAT’S WANTED INTO WHAT’S NEEDED

MENUDID YOU ENJOY LUNCH TODAY?

THE ANALOGY

WHAT SORT OF RESTAURANT ARE YOU PLANNING?

TEAM ROLES

TAKING THE ORDER – REQUIREMENTS?

RAW INGREDIENTS

A SAMPLE MEAL

HOW TO AVOID INDIGESTION

HAVE A NICE DAY!

RAW INGEDIENTSNEED TO ALIGN PRICE & AVAILABILITY WITH QUALITY

INGREDIENTS MAY BE PERISHABLE – THROW OUT ANYTHING PAST ITS

SELL-BY DATE!

CHECK FOR QUALITY ON ARRIVAL AND WHEN EXPOSED TO CUSTOMER

WHEN SOURCING INGREDIENTS YOU ALREADY KNOW WHAT THE

PLANNED MENU IS – DON’T SHOP ON AN EMPTY STOMACH OR

WITHOUT CLEAR BUSINESS OUTCOMES

POOR QUALITY INGREDIENTS CAN’T BE IMPROVED IN THE KITCHEN

RAW INGEDIENTS – DATA QUALITY

FOR BI, IT’S DATA….

• DEFINITION OF QUALITY IS “GOOD ENOUGH”. POOR QUALITY WILL AFFECT THE EXPERIENCE. TOO HIGH QUALITY WILL ADD TO COST

• CONSIDER IF DATA IS TEMPORAL AND DETERMINE ARCHIVE STRATEGY• DATA QUALITY STARTS AT SOURCE AND ENDS AT POINT OF CONSUMPTION –

ADOPT SIPOC

• WORK BACKWARDS – LOOK AT THE END GOAL BEFORE SOURCING DATA

• “DATA CLEANSING & ENRICHMENT” SHOULD BE DONE AT SOURCE WHERE

POSSIBLE

MENUDID YOU ENJOY LUNCH TODAY?

THE ANALOGY

WHAT SORT OF RESTAURANT ARE YOU PLANNING?

TEAM ROLES

TAKING THE ORDER – REQUIREMENTS?

RAW INGREDIENTS

A SAMPLE MEAL

HOW TO AVOID INDIGESTION

HAVE A NICE DAY!

A SAMPLE MEALMEALS TYPICALLY HAVE A MENU FORMAT THAT RELATES

TO THE TYPE OF RESTAURANT. FOR FINE DINING AND

FAST FOOD IT’S:

•APPETISER – DESIGNED TO STIMULATE THE BODY TO

WANT MORE

•MAIN COURSE – WHAT SATIATES THE APPETITE

•DESSERT – SENSORY EXPERIENCE

A BI PROGRAME

FOR A BI/DW PROGRAMME:

• APPETISER – RETROSPECTIVE – LAGGING INDICATORS - SMALL SCALE, EASY TO

SOURCE DATA, QUICK SPEED TO VALUE

• MAIN COURSE – INTROSPECTIVE/OPERATIONAL – CURRENT INDICATORS - COST

REDUCTION, RISK REDUCTION

• DESSERT – PROSPECTIVE – LEADING INDICATORS - PREDICTIVE ANALYTICS –

REVENUE GENERATION

KEY LESSON – GROWN-UPS TYPICALLY FOLLOW THE ABOVE SEQUENCE FOR A REASON – SAME WITH

BUSINESS…..UNLESS YOU’RE YOUNG!

MENUDID YOU ENJOY LUNCH TODAY?

THE ANALOGY

WHAT SORT OF RESTAURANT ARE YOU PLANNING?

TEAM ROLES

TAKING THE ORDER – REQUIREMENTS?

RAW INGREDIENTS

A SAMPLE MEAL

HOW TO AVOID INDIGESTION

HAVE A NICE DAY!

HOW TO AVOID INDIGESTIONDON’T RUSH!

• TAKE TIME TO PLAN & START OUT WITH THE END GAME IN MIND

DON’T TAKE TOO LONG – IT GOES COLD!

• “HOW WOULD YOU PLAN A THREE YEAR BI/DW PROJECT?”

DON’T FORCE PEOPLE TO EAT!

• “HOW WOULD YOU GET PEOPLE TO USE THE DATA WAREHOUSE THAT WE’VE SPENT XMILLION ON?”

BEWARE OF DATA DISCOVERY

• NEED TO HAVE WELL DOCUMENTED SYSTEMS FOR IT TO WORK

KEY LESSON – BI ADOPTION NEEDS TO BE AT THE PACE OF THE ORGANISATION – QUICK ENOUGH TO

DELIVER BEFORE THE BUSINESS HAS CHANGED

DATA DISCOVERY – A GROWING TREND?

DATA DISCOVERY - THEORY

Well

documented

Well

documented

DATA DISCOVERY - PRACTICE

Poorly

documented

Poorly

documented

AFTER-EIGHTS…A FEW NIBBLES:

MASHUPS

DATA VISUALISATION

DATA MINING

PREDICTIVE ANALYTICS

BIG DATA

DATA DISCOVERY

KEY LESSON – THERE’S ALWAYS NEW STUFF……SPEAK TO YOUR SUPPLIERS & ATTEND EVENTS!

THE ANALOGY – BI IS LIKE A RESTAURANTTHERE ARE DIFFERENT SORTS OF RESTAURANTS

MEETING CUSTOMER EXPECTATIONS IS CRITICAL TO SUCCESS

THE CUSTOMER USES A MENU NOT A RAW INGREDIENTS LIST

YOU NEED GOOD QUALITY INGREDIENTS

YOU HAVE A KITCHEN WHERE THE CHEF BRINGS IT ALL TOGETHER

YOU NEED A GREAT TEAM WHO “KNOW THEIR STUFF” AND HAVE SPECIFIC ROLES

PRESENTATION COUNTS

KEY LESSON – THE OUTPUT IS ONLY AS GOOD AS THE INPUT!

HAVE A NICE DAY!

HAS THIS MET YOUR EXPECTATIONS?

WAS EVERYTHING OK?

QUESTIONS ?

KEY LESSON – RUNNING A BI/DW PROGRAMME IS CAN BE GREAT FUN

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