In late 2021, QAST was approached by Yugumbir State School principal to provide additional support services, beyond those services offered as part of membership with the Association, to assist the P&C Association to establish and maintain a nutritious, safe, and viable food service for the school’s community.
Based on the information gathered in a Tuckshop Tuneup, we made the following recommendations:
- Update all Position Descriptions and provide a performance review and professional development plan for all staff
- Revise the tuckshop menu to ensure compliance with Smart Choices by adding a range of tuckshop-made GREEN options and limiting availability of AMBER options. Remove all RED items
- Undertake a marketing campaign for increased sales
- Review all food safety procedures
- Consider a complete facility refurbishment and extension.
- Invest in a bookkeeping program to provide timely reports to the P&C
In 2022, the school took over the management of the tuckshop and hired a new convenor.
New convenor, Kim, brought with her a new energy and zest for making the tuckshop better. She made many changes and she made them fast, including getting the menu up to a 5-apple rating.
We recently sat down with her to see how it’s all going.
What changes have you made in your time as convenor?
- Completely overhauled menu and removed the chicken nuggets, which were previously the best seller.
- Shifted to cooking most things fresh in the tuckshop.
- Organised a tasting morning for kids and parents to try the new menu items.
- Changed our online ordering system to Qkr!
- Purchased new equipment to cook from scratch.
What QAST services have you used?
- Food Safety Supervisor Course, Food Handlers course and Pathway to Profit course
- Menu Health Check
- Recipes.
What is the percentage of food cooked on site (for meals), compared to when you took over the tuckshop?
100% increase on the previous tuckshop menu. 95% of the menu items are now cooked on site.
Most popular menu items ?
- Cheeseburgers (home-made patties, cheese, lettuce, tomato and beetroot)
- Spaghetti Bolognese
- Sushi bowl
- Staff specials: Steak fajita bowl and take-home family lasagne.
Do you find the students lean more towards the healthier/made from scratch options, rather than heat and serve options?
Yes – the spaghetti bolognese is a hot favourite.
Tips and advice for other convenors?
- Be friendly and welcoming.
- Share your recipes far and wide.
- Be confident that parents want healthier options.
- Use QAST training, resources and services.
Top 3 things Kim did in the tuckshop that resulted in its success:
- MENU: Changing the menu has made a massive difference.
- ATTITUDE: A positive attitude and outlook makes the tuckshop approachable for teachers, parents and students.
- INVOLVEMENT: Involving parents in taste testing, building up volunteers and sports carnival.
This case study was developed as part of the Healthier Tuckshops program funded by the Queensland Government through Health and Wellbeing Queensland.
