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Run a school tuckshop and keen to squeeze some professional development in? Want to meet other convenors from around the Townsville (North Queensland) region to see how they do things in their tuckshop or canteen? We’re excited to announce that we’re coming to Townsville in Week 4, Term 2, 2026. While in town, we’ll be running a face-to-face Tuckshop Management Course, a Food Safety for School Tuckshops Course, as well as a Healthier Tuckshops Network Meeting. We also have some availability
At Bay View State School, the tuckshop isn’t just a place to grab lunch; it’s a thriving hub of healthy food, community connection, and smart business practices. With a strong focus on nutritious, affordable meals and a commitment to continuous improvement, the BayBreeze Café team has transformed their operation into a model of success. A strong foundation for success A vibrant and community-focused school of 830 students, Bay View State School places a clear emphasis on student wellbeing and healthy
Reviewing profit and loss (P&L) statements is crucial for understanding and managing your Tuckshop successfully. It is important that Tuckshop Managers and Convenors understand P&L basics so you can make informed decisions about your Tuckshop. A P&L can: Shows you whether your Tuckshop is making a profit or operating at a loss for a specific period. It helps measure overall performance and make informed decisions. Show patterns of spending, cost increases and declining parameters over time. This can help you
The amount of mark up on a tuckshop menu item is reflective of the difference between how much you sell a product for, compared to how much it costs to make. Mark ups are expressed in percentages (%) so that you can compare the money being made from different items across your menu. Markup ensures you’re not just covering ingredient costs, but also contributing to overall tuckshop sustainability. The QAST Mark Up Register Excel Spreadsheet shows which items earn their
Recipe costing is the process of calculating exactly how much it costs to make each menu item. This includes every ingredient, right down to the smallest amount of oil, seasoning, or garnish, as well as labour and packaging. Why is recipe costing important? 1. Ensures profitabilityWithout accurate costing, it’s easy to underprice items and lose money. Recipe costing helps you set prices that cover costs and generate income for the school. 2. Supports better menu planningKnowing the true cost of
When Kawungan State School first connected with QAST in 2023, the school’s tuckshop – The Lunchbox – was already serving a vital role in the daily life of nearly 1,000 students and staff. Like many busy school food services, the team worked tirelessly within a high-demand environment, navigating space limitations, growing expectations, and systems that had evolved over time. What followed was a carefully guided transformation. One built on collaboration, respect, and a shared commitment to creating a sustainable, modern
Pricing the menu to ensure sufficient mark up is a complex task. These menu/recipe pricing and markup resources allow you to cost and price your menu items and review them against sales to provide an average markup you should aim for. The Recipe Costing Template allows you to break down each ingredient and determine the cost per serve. The Mark Up Register Excel Spreadsheet shows which items earn their place on your menu. Remember your most popular item may not
Getting your staffing expenses right, up front, is crucial to the good financial management of a school tuckshop. It’s important to determine an appropriate number of staff based on school size and sales volume, and then work out what can realistically be afforded based on volunteer numbers and income. The 2026 Tuckshop Staffing Expense Calculator provides a starting point for this and has been created in conjunction with the Parents and Citizens Associations Award. If you would like further advice
Reducing waste in your tuckshop isn’t just good for the environment; it’s essential for protecting your budget. Every item thrown away represents lost profit, wasted labour and missed planning opportunities. With a few simple systems in place, you can significantly reduce waste and improve efficiency. Why waste matters Reduces profit margins Increases food and packaging costs Impacts sustainability goals Creates extra cleaning and disposal workload. Practical Tips to Reduce Waste Plan with Purpose Review sales data weekly and identify slow-moving
