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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21 September 2022
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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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15 September 2022
A risk assessment is a comprehensive review of your workplace to identify anything that may cause harm.
Hazards can include...
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5 May 2022
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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5 May 2022
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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30 March 2022
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22 September 2021
Using our checklist is an excellent place to start, to identify issues and begin troubleshooting. Check off the problem...
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22 September 2021
Getting feedback from your school community about opening days, menu, special days etc, can be very useful. When choosing...
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22 September 2021
Using the stations described earlier in the procedures section, split the workflow and draw a plan of the tuckshop including...
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21 September 2021
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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21 September 2021
Having a functional space and fit-for-purpose equipment greatly improves the day-to-day running of a school tuckshop....
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21 September 2021
Daily Tally Sheets
A daily tally sheet records all items that need to be prepared based on the number of orders received....
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21 September 2021
