The menu controls the heart and soul of a tuckshop operation- the food! When planning a menu we need to consider the capacity for making items on site, the nutrition needs of students and how to create interest in the menu through marketing activities. It is also important to cost the menu effectively to ensure financial goals can be met.

Our member content below provides information on creating an efficient menu, portion control, managing workflow, marketing options and service styles.

The useful links includes Smart Choices information and recipes available on eMenu the QAST menu and recipe website. For more comprehensive support on developing a tuckshop menu, contact QAST.

Useful Links

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