SAP Projects
A record of the process of first adopting and implementing SAP.
From PI planning to build, testing, and stabilization — the big picture of a project.
SAP Fit/Gap analysis: measuring the distance between standard and your restaurant
Fit/Gap analysis identifies how well SAP's standard functionality matches your company (Fit) and what needs adjustment (Gap), explained through the process of adapting a corporate standard menu to your own restaurant.
SAP testing's five stages: the verification journey of opening a new restaurant
From Fit/Gap and prototype testing through unit, integration, and UAT, here's the full picture of SAP's five testing stages, mapped against the process of opening a new restaurant.
SAP Best Practice: why you'd want to use a proven recipe
Explains what SAP Best Practice is, why SAP builds start from standard processes, and why following the standard 100% is a mistake — using a meal-kit analogy.
SAP implementation projects: the five hurdles of opening a new store
The real reason SAP implementation projects are hard isn't technology — it's people and communication. Mapped against the process of opening a new restaurant, here are the five stages from kickoff to stabilization.
SAP PI: renovating the dining room doesn't change the recipes
What SAP PI (Process Innovation) is, and why operations need to change before a new system goes in, explained through the analogy of a restaurant renovation.
SAP PI vs. implementation: the people who plan the restaurant and the people who build it
Under the same label of 'SAP consultant,' PI (planning) and implementation (building) are completely different roles. Mapped against the process of opening a new restaurant, here's how the two worlds differ and how they balance each other.
The history of SAP: it all started with a small restaurant
Five engineers left IBM in 1972 and founded SAP. From R/2 and R/3 to S/4HANA, here's how SAP became the standard for ERP, explained for beginners.
SAP's 10 core modules: the whole restaurant at a glance
SAP's core modules (FI, CO, SD, MM, PP, QM, PM, PS, HR, LE) mapped to the different stations in a restaurant — floor, storeroom, kitchen, register, and more — explained for beginners.