There are some positive green sandwiches and salads available but overall menu dominated by heat and serve amber options that are less profitable, plus red items that are to be removed. Focus menu on simple tuckshop made options, prepared in bulk and frozen for efficiency. For example cottage pie, curry, satay chicken, spaghetti bolognaise. Visit emenu for further ideas. Plus cook to order items like burgers with salad, pizza and sandwiches and salads. Crumbed chicken/fish products to be served as a meal with salad/vegetables or RED- ie veggie sticks, fried rice. All chips and jellies to be removed.