Menu has been kept small to be more manageable, with daily specials used to create variety. However menu is dominated by AMBER commercial items that are both less nutritious and also less profitable for the tuckshop. Focus on a simple range of tuckshop made hot meals that can be made in bulk and frozen like pasta dishes, butter chicken, fried rice. Remove red options from menu to be compliant with smart choices- chips, confectionary, cakes and slices. Offer a fruit based muffin or QAST coconut choc brownie but main focus of menu should be on meals not snacks.