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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
oEMAIL: [email protected]
oTWITTER: @GPN01
oLINKEDIN: HTTP://WWW.LINKEDIN.COM/IN/GARYNUTTALL