We all want to start thinking about winding down for the Christmas holidays, but give yourself some peace of mind over the...
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Operations Resources
A modern tuckshop is run like small businesses. Records and procedures are essential to ensure the kitchen runs as efficiently as possible and is easy for new staff and volunteers to fit into.
This section provides tally sheets, templates for establishing your kitchen workflow, delegating tasks amongst staff and volunteers, maintaining equipment and stock, refurbishment information, as well as seeking valuable feedback from the community via surveys.
Operations Resources
Getting your staffing expenses right, up front, is crucial to the good financial management of a school tuckshop.
It’s...
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A risk assessment is a comprehensive review of your workplace to identify anything that may cause harm.
Hazards can include...
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Some students will occasionally be in a position where they have no food to consume at school or resources to purchase food....
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A Menu Health Check by QAST can help you identify the strengths of your current menu and give you ideas on how to make it healthier....
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Using our checklist is an excellent place to start, to identify issues and begin troubleshooting. Check off the problem...
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Getting feedback from your school community about opening days, menu, special days etc, can be very useful. When choosing...
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Using the stations described earlier in the procedures section, split the workflow and draw a plan of the tuckshop including...
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Efficient management of stock will help reduce wastage and ensure that everything is on hand when required.
An up-to-date...
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Having a functional space and fit-for-purpose equipment greatly improves the day-to-day running of a school tuckshop....
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Daily Tally Sheets
A daily tally sheet records all items that need to be prepared based on the number of orders received....
