BI Restaurant BCS BISSG 2015 - FINAL

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

MENU
DID 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

THE ANALOGY – BI IS LIKE A RESTAURANT
THERE 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 Quality
DW & Data
Models
Team
Matters
Presentation
Counts

A BI RESTAURANT?
Bespoke,
Industry
Standard or
Self-Service
Outcomes
not inputs
Semantic
Layer
Data Quality
DW & Data
Models
Team
Matters
Presentation
Counts
Types of
Restaurant
Expectations
Matter
Menu drives
customer
choice
Ingredient
quality
Counts
Chef &
kitchen
Team
Matters
Presentation
Counts

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!

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
SCOPE
 WAITER – BUSINESS INTELLIGENCE ANALYST
 HEAD CHEF – DATA WAREHOUSE ANALYST
THE CUSTOMER
Reception
ChefWaiter

TEAM ROLES RECEPTION – BUSINESS ANALYST
SCOPE
 WAITER – BUSINESS INTELLIGENCE ANALYST
 HEAD CHEF – DATA WAREHOUSE ANALYST
THE CUSTOMER
KEY LESSON – FOR A GREAT CUSTOMER EXPERIENCE
YOU NEED A GREAT TEAM!
Business
Analyst
DW
Analyst
BI
Analyst
Reception
ChefWaiter

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

RAW INGEDIENTSNEED 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

A SAMPLE MEAL
MEALS 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!

HOW TO AVOID INDIGESTIONDON’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!

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: NUTTALL_GARY@HOTMAIL.COM
oTWITTER: @GPN01
oLINKEDIN: HTTP://WWW.LINKEDIN.COM/IN/GARYNUTTALL

BI Restaurant BCS BISSG 2015 - FINAL

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