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January 2009

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January 2009

Greetings, fellow data analysts!

To celebrate special occasions, most restaurants go to great stakes to plan and prepare a tantalizing, multi-course dinner. The biggest challenge, however, occurs when guests order à la carte or, in other words, individually choose which items they want to eat and when. Instead of preparing a pre-defined selection of courses in larger quantities, the kitchen staff has to create a wide range of dishes on demand. That makes detailed planning much more uncertain and

complex because everything has to be served at the same time without needing to keep the individual dishes hot or cold. In addition, it also requires more resources because the restaurant has to have more ingredients on hand to meet all of the different requests. If the kitchen didn't make the proper arrangements, such individual requests could literally spoil the soup for many restaurant staff. Fortunately for us, offering reports à la carte is much easier. The ingredients are available in our OLAP database(s) and we can whip

up tasteful reports and rich analyses with DeltaMaster.

In this edition of DeltaMaster clicks!, we'll show how the new tuple editor helps to create very unique compositions in a pivot table. Let's just hope that the numbers that you present leave a good taste in your report consumers' mouths.

Best regards,

Your Bissantz & Company team

Download the full January 2009 DeltaMaster clicks! in PDF format