When I go for a meal in a nice restaurant, I expect a good customer experience. The ingredients that constitute this (pardon the pun) are quite obvious. I expect good food and good service from the waiting staff for example.
It’s no secret that big data offers big value. But enterprises know that to exploit it, they must capture a tremendous volume of data, in myriad forms, and contain it in a database capable of running complex and comprehensive analyses.
Today, costs of scaling traditional systems have grown prohibitive. So the pressure is on to find a new solution. Enter: Hadoop.
I’ve just come back from a wonderful holiday in Italy. As always, I ordered and enjoyed my favourite dish, lasagne, on more than one occasion. I just love it. I think it’s the complexity and layers. One night, while researching restaurants for that night’s dinner on my iPad, it occurred to me that mobile apps also have complexity and layers. When eating a lasagne, we see the gorgeous top layer, sauce and parmesan sprinkled on top. That’s the native app. But underneath are layers of technology.
Driving past the local General Practitioners on the way to work the other day, got me thinking about what it might be like to work as a doctor. My mind started comparing duties like looking after patients and prescribing medication, with the jobs of our customers.
Although Medicine and IT are two completely different industries, my mind made the leap to one recent customer story that has made me think they might have more in common that I initially thought.
I love Chinese food. Who doesn’t? And we’re lucky because we’ve got all the options in and around our village. We have a lovely, elegant restaurant in a grade II listed building. We have a nice “eat as much as you like” Chinese buffet restaurant. We have a great takeaway that will also deliver. Which do I prefer? It depends on my requirements.
As usual, my son got a huge amount of Easter eggs from family and friends this year. The volume of chocolate, variety of eggs, and velocity of eating them always amazes me. I think my son probably eats more chocolate over the Easter weekend than during the rest of the year put together. I’m sure many other children must be the same. Easter and Xmas (with those lovely selection boxes) must obviously create spikes in demand for chocolate.
I’ve been thinking about IT change recently. Last week, I ate out at one of my favourite village pubs. They do an awesome mixed grill and it goes really well with a couple of pints of Guinness on a Saturday lunchtime. Unfortunately, it wasn’t as good as usual. Everybody has a bad day but, that aside, what could have happened? I found out afterwards from a friend that they had recently changed the chef. This obviously had a really negative impact on the quality of the food they served.
New Year has only just passed and then along comes Valentine’s Day. Another cracking excuse……not that we need much of one......to open a bottle of Champagne. Unfortunately, it all went a bit wrong this year and the cork flew out violently leaving a real mess. It really took me by surprise because I followed my usual rigorous champagne opening process. Yes. I have a process. Sad, I know.