Originally constructed in 1986 to support just 300 students, the old tuckshop had been stretched well beyond its intended purpose.
Over time, the space had become restrictive, worn and inefficient.
Tuckshop Convenor, Kim Wood persevered, cooking large portions from scratch and working tirelessly with the limited environment.
Kim’s dedication was instrumental not only in maintaining operations but in helping advocate for an upgrade. Kim’s ability to balance efficiency with high quality meal preparation provided compelling evidence for the need to modernise.
Planning and Funding
In May, 2024, Yugumbir State School successfully obtained funding through the Queensland Government’s School Playground and Tuckshop Upgrades Program.
The transformation was funded through a shared investment of approximately $880,000 sourced from:
- $460,000 – State Government Grant
- $200,000 – School Contribution
- $200,000 – Regional Contribution
- $18,000 – Yugumbir State School P&C Association – funded industrial ovens and freezers
Planning commenced in August, 2024. The collaborative planning team – comprising of the Principal, Business Manager, Regional Infrastructure Advisor, Project Manager, Architect, Builder and Tuckshop Convenor, ensured the design would meet real work operational needs. Notably, the Principal advocated strongly for Kim’s involvement in all stages of the design, recognising her practical knowledge of daily operations.
Construction began at the end of Term 1, 2025 and continued until the end of Term 3, 2025. The tuckshop was closed during this time.
What happened during the closure?
During the refurbishment period, Kim transitioned into a temporary administrative role, assisting with first aid, communications, student absences and front office support. While she excelled in this placement, she was keen to return to her “happy place” – the kitchen.
Meanwhile, construction oversight remained meticulous. The Project Manager facilitated consistent communication between school leadership, technical advisors and construction partners, helping ensure timelines, design integrity and requirements were maintained.
The Refurbishment
The renovation significantly expanded and reconfigured the tuckshop space. Improvements included:
- A footprint more than double the original size
- Commercial-grade equipment and stainless-steel fit-out
- Reworked roofing and structural reinforcement
- Upgraded hydraulic and electrical systems
- A new 2×3m cool room and 2×5m storage facility
The result is a professional grade kitchen capable of delivering high volume, high nutrition meal services with ease.
Yugumbir State School’s priorities
The school’s essential equipment priorities were:
- Gas cooking capability
- Large upright freezers and a cool room.
These additions have dramatically improved food safety, preparation speed and output capacity.
New equipment installed
Key major purchases included:
- 2 x Moffat Turbofan Double-Stacked Convection Ovens – Approx. $11,694
- 2 × Polar G-Series Upright Freezers (1200L) – Approx. $3,739.89 each
- Turbo Air Hooded Salad Bar – Approx. $5,170
- LUUS 6-Burner Cooktop – Approx. $6,900
- Hobart Pass-Through Dishwasher
- Commercial stainless-steel wide island bench
The Yugumbir State School P&C Association’s targeted contribution for ovens and freezers directly enabled larger scale cooking and storage systems – a game changer for meal preparation.
Why the renovation mattered
With demand from nearly 1,000 students plus staff, the tuckshop has:
- Expanded capacity for volunteer engagement
- Reduced overtime stress on staff
- Allowed additional fresh and nutritious menu options
- Increased financial sustainability
Weekly takings average $7,000 – $8,000 with themed events such as Halloween generating up to $3,500 in one day. Fridays now regularly approach 500 orders.
Menu improvements
The upgraded environment has facilitated a noticeable shift toward whole food, freshly prepared meals. Student favourites now include:
- Sushi Bowls
- Pasta dishes
- Burritos
- Homemade cheeseburgers
- Veggie curry
The tuckshop also offers weekly staff specials on rotation, such as:
- Steak sandwiches
- Satay Chicken Buddha bowls
- Yiros
- Bao buns
- Toasted Turkish sandwiches
- Soups with homemade bread
Staff orders now average 30 per week.
Lessons learned
Kim Wood offers the following advice for schools undergoing similar projects:
- Be patient — expect slow visible progress — until suddenly everything aligns.
- Consider whether to stay open or closed — operating from another space (like a hall kitchen) can be unrealistic.
- Timing matters — aim for work over longer holidays when possible.
- Involve your principal early — their support is essential.
- Research equipment thoroughly — look at reviews, convenience and price.
- Choose upright freezers for easier access.
- Invest in quality ovens with multiple functions.
- Always choose a pass-through dishwasher — one-minute cycles save enormous time and labour.
The impact
The Yugumbir State School tuckshop refurbishment represents more than building improvement, it signifies investment in student wellbeing, staff support and future ready school infrastructure.
With greater capacity, safer workflow, better storage, modern technology and morale boosting working conditions, the new facility stands as a model of how school food services can become central pillars of community health and school culture.
At a glance
- Tuckshop Convenor: Kim Wood
- Region: South East Queensland
- Days open/week: 5 days
- Number of students: 975
- Number of staff members: 107
- Tuckshop operated by: School
- Students with Language background other than English: 34%
