Co-convenor: Caralyn Christensen
Region: South East
School Type: State Secondary School
No. of students: 1108
Days open: 5
Acknowledgement of QAST Awards Received:
Tuckshop Menu Award 2018
Top Ten Tuckshop 2018
Menu of the Year (Secondary Category) 2017
Top Ten Tuckshop 2017
Tuckshop Menu Award 2017
Tuckshop Team Award (Special Commendation) 2017
Top Ten Tuckshop 2016
Smart Choices Menu of the Year – Top 5 Secondary Category 2016
Fruit & Vegetable Promotion Award 2016
“Each of us that work within our school community are always seeking new ideas to bring into the tuckshop”.
The school environment has a strong effect on students’ food choices and dietary behaviours. The goal of the tuckshop staff is to provide a broad range of healthy and nutritious food choices for the students and staff while making a financial contribution to the school community. To do this the tuckshop team use a number of clever marketing strategies to promote and market healthy food items; these include fruit displayed attractively in a refrigerated display case, a fruit bowl sits on the front counter where it can be easily seen. Clear sandwich and wrap containers are used so fillings can be seen, these items are also packaged in such a way to ensure it can be easily eaten by students and that the serving sizes are appropriate to the age and appetite of the student. All food items are clearly labelled with a price. Daily specials are advertised via Facebook and the school’s daily notices to keep students, staff and parents up to date.
The tuckshop team offer a breakfast menu that is promoted daily at assembly by the Principal or Deputy Principal. They have found that this discourages students from buying food at the local store on their way to school. The team even have the local MP on board helping to spread the word about the tuckshop’s healthy food choices to the wider electorate.
Caralyn, her co-workers and volunteers work hard to meet the communities needs through a number of ways:- providing a menu that nurtures the health and wellbeing of the students and staff; environmental needs are considered with plastic straws no longer being available, environmental packaging is used and recently a water bottle filling station was installed in the tuckshop to cut down on the number of plastic water bottles sold; and busy parents are supported knowing that their children can purchase a healthy breakfast at school.
Maximising profits is important to Caralyn and she does this through a number of ways. 95% of the food on offer at Coombabah State High School’s tuckshop is made on site; keeping on top of suppliers’ pricing is also vital as Caralyn has found that suppliers don’t always inform their customers of a price increase. She finds that the best way to keep on top of pricing is to do a weekly check of invoices to avoid a net profit decrease. Portion control is another important daily process that is adhered to by all tuckshop staff and volunteers.
All of these measurers make Coombabah State High School’s tuckshop a profitable and widely supported by the school community.