News from Sheepblue

Blog series: Explaining different working time models, PART 3

Part 3: Shift operations, on-call duty and staggered schedules After introducing concepts such as part-time or trust-based working time models in our previous blog posts, we now want to give you a better insight into the different rostering models for shift operations.  How does shift work function? In contrast to

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Blog series: Explaining different working time models, PART 2

Part 2: Flexitime, function time and lots more While the first part of our blog series mainly focused on more traditional working time systems, the following post will take a closer look at more innovative approaches and combinations of the two models. The flexitime scheme Whereas traditional full-time models (

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Sheepblue used in the public sector

The Canton of Aargau is a canton in Switzerland, consisting of eleven districts. With a 34 percent share of employees in the industrial sector, Aargau is the largest manufacturing canton in Switzerland. The Road Traffic Office of the Canton of Aargau (STVAAG) is characterized in particular by a wide range

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Christmas 2020 – A slightly different christmas time

The time before christmas is always a big challenge for the retail sector. This year especially, shift planning is becoming increasingly difficult, due to the ever changing COVID-19 regulations. Stores have to consider restrictions regarding minimum distance, hygiene concepts and early closing times. But, how can Christmas still be a

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Digitalization in the Human Resource department

To keep up with the evolving trend of digitalization its crucial for companies to stay competitive. While digitalization is already an ongoing process in many fields, firms often experience difficulties when trying to incorporate it in the area of human resources. But how can digital structures be enabled in this

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Workforce scheduling in the food producing industry

The requirements for the food industry are high. Consistent product quality, constant availability and the desire for sustainable products are particular challenges. New regulations and laws must also be strictly followed in the food industry. The optimal utilization of existing resources and production capacities are of utmost importance. Shift work

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