Anyone who has worked in a tuckshop will know timelines are significantly compressed compared to other foodservice operations, due to the short school day, and even shorter service times.
Strategies to help:
- Prepare wet dishes ahead of time to portion and freeze
- Decrease the number of menu items that need to be assembled before service
- Put on extra staff only in busy periods
- Arrive at the tuckshop earlier in the morning to get started.
Check out this useful Time Efficient Menus resource for more useful tips on designing a menu that meets the timing needs of your tuckshop.
This resource was developed as part of the Healthier Tuckshop Support Program funded by the Queensland Government through Health and Wellbeing Queensland.
