My experience scheduling workers was not in restaurants, but I assume my biggest pain point is still relevant: Gaps.
Scheduling is easy when all the availability lines up, but most of the time there are gaps where people's availability simply doesn't match the needed shifts. You need to make some people unhappy. Balancing the human side of spreading the unhappiness fairly is the biggest challenge.
Scheduling is easy when all the availability lines up, but most of the time there are gaps where people's availability simply doesn't match the needed shifts. You need to make some people unhappy. Balancing the human side of spreading the unhappiness fairly is the biggest challenge.