Menu Planning Resources
The menu controls the heart and soul of a tuckshop operation… the food.
When planning a menu we need to consider the capacity for making items on site, the nutrition needs of students and how to create interest in the menu through marketing activities. It is also important to cost the menu effectively to ensure financial goals can be met. This can be a daunting process if you’re new to tuckshops.
Our member content below provides information on creating an efficient menu, portion control, managing workflow, marketing options, service styles, and meeting dietary requirements.
The useful links includes Smart Choices information and tuckshop friendly recipes.