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Principles of Menu Design

Keen to develop or update your tuckshop menu but have no idea where to start? Healthy and profitable menus don’t need to be super-extensive catering to all the latest food fads.

Simple, well-laid out menus with one or two pages maximum can be enough to cater to most preferences.

Aim for four main sections detailing your offers for daily specials, cold lunch, hot lunch, snacks and drinks.

Think about rotating your daily specials regularly to keep interest, and consider changing your menu slightly according to the season.

Download this Principles of Menu Design Resource to help get you started.

This resource was developed as part of the Healthier Tuckshops Support Program funded by the Queensland Government through Health and Wellbeing Queensland.

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Principles of Menu Design
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