餐厅班次排班：线性优化与员工约束
我正在为餐厅/酒店业主开发一个排班工具，希望在深入开发之前能获得一些真实的反馈。
这个工具的想法是：你可以选择本周最重要的事项（如控制人工成本、确保排班公平、根据预计销售匹配员工等），软件会根据谁可用以及每个人的工作效率自动生成完整的排班表。再也不需要手动排班了。
它将会：
1. 为你生成每周的排班表
2. 尊重每个人的可用时间和休假
3. 关注人工成本百分比
4. 根据预计销售调整员工配置
5. 让你比较不同的“优化”版本（最便宜、最公平、最佳销售覆盖）
如果你现在负责排班，最烦人的部分是什么？什么会让这样一个工具值得使用？
非常感谢你的诚实意见！
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I’m working on a scheduling tool for restaurant / hospitality business owners and want to get some real feedback before I go too deep.<p>The idea is: you pick what matters most that week (keeping labor cost down, making schedules fair, matching staffing to projected sales, etc.), and the software automatically builds a full schedule based on who’s available and how productive each person is. No more scheduling by hand.<p>It would:
1. Generate a weekly schedule for you
2. Respect everyone's availability/time-off
3. Keep an eye on labor cost %
4. Adjust staffing with projected sales
5. Let you compare different “optimized” versions (cheapest, most fair, best sales coverage)<p>If you’re the one making schedules now, what’s the most annoying part? What would make a tool like this worth using?<p>Appreciate any honest thoughts!