Tuckshop
Our school tuckshop is open 5 days a week for breakfast, first break (main lunch) and second break (aka second lunch). Fresh food is cooked on site daily and each day we serve food that supports the broad dietary needs of our community (Halal, Vegan, Vegetarian, Gluten Free, Dairy Free).
Main Tuckshop Menu
Open from 8am each day, the Main Tuckshop is the heart of our operations. Call in there to talk with our amazing chef Deb Doolan if you want to discuss dietary requirements.
MPH Cafe
The MPH Cafe is open from 7:30am daily with barista made coffee, tea, hot chocolate, matcha and chai. With a selection of breakfast food and cold drinks too, it's an easy place to stop to fuel up for your day.
Under Development - MPH Cafe Menu - Upload Coming Here SoonVolunteering
Our parents, carers & guardians that volunteer at tuckshop are such a valuable support in our school community. Each hour of food preparation for a busy tuckshop day helps keep food prices and wage costs as low as possible. Tuckshop is lucky to have 12 lovely staff who work with their head and their heart to provide food to our community each day. The volunteers that work alongside our staff come for 1 to 2 hours, starting between 8:30am and 9:30am. Volunteers help with preparing instant noodles for serving, they help pack meals into containers, and help prepare the fruit and vegetables that go into the freshly cooked meals. No prior experience is needed. To sign-up to volunteer at our tuckshop, just add your name to the roster below. All volunteers receive a meal and drink at the end of their shift, as our way of saying Thank You.
Student Volunteer Opportunities
Did you know that Students can volunteer at the Main Tuckshop and
MPH Cafe too? Student volunteers are critical to helping our tuckshop service run smoothly. Our student volunteers have learnt cash register skills, point-of-sale system skills, barista skills and food serving skills by offering their time during breaks and before school.
The student volunteer roster fills up quickly at the start of each term. Students wishing to fill a spot on the volunteer roster should see Deb Doolan, our tuckshop convenor, based at the Main Tuckshop. All student volunteers receive a free meal and drink to thank them for their time and service to our community.
Community Cooking Sessions
In 2026, we have been trialing the use of our Tuckshop Kitchen on Sundays, to cook bulk food that can be sold at the tuckshop during the week. Volunteers come into the tuckshop on a Sunday morning or afternoon, to cook together and prepare 100 to 200 serves of food or snacks. Some a frozen onsite and served later in the term. Some are served the next day.
If you're interested in attending a Sunday Community Cooking Session, please download the Qkr! App on your phone, navigate to Indooroopilly State High School and see if any sessions are coming up. If they are all booked out or the next one hasn't yet been scheduled email us with your interest. Email: president@ishspandc.org.au
Tuckshop Pricing Principles
The objective of the ISHS Tuckshop is to provide healthy food options at competitive prices as a supportive resource for all students and staff at Indooroopilly State High School. Fresh food is made onsite daily by our team of 12 tuckshop staff that keep the MPH cafe and Main Tuckshop operations flowing 5 days per week for breakfast, first break and second break. Parent volunteers help keep the tuckshop prices as low as possible.
Pricing Principles
Key Considerations in implementing the objective are:
- Diversity – offering fresh food daily with vegan, vegetarian, Halal, gluten free, dairy free options to serve the broad base of cultures and needs within ISHS community.
- Affordability – the tuckshop seeks to offer a range of options each day at the lower price bracket to cater to the broad socio-economic base within the school.
- Financially sustainable operating profit – the tuckshop needs to operate at a profit so that the P&C can provide financial support for the ISHS community (staff appreciation, student wellbeing programs, water bubblers, etc) and continue to invest in the tuckshop operations to improve the service and maintain/replace equipment as required.
Each of the Key Considerations is balanced during the periodical review and resetting of menu prices, which occurs as follows:
1. Cost calculations – we calculate the cost of each item on the tuckshop menu (after engaging with key suppliers/negotiating rates for the year ahead and after reviewing any wage/award changes needed for the year ahead and recent parent volunteering trends). These cost calculations create a pricing floor, so that we're not selling any item at a loss.
2. Market comparison – menu prices from similar tuckshops and sports club canteens are reviewed to ensure our prices are consistent comparable.
3. Prices for the healthiest options – to encourage healthier choices, the healthiest food options have the lowest profit margin. Conversely, some items that are not considered as healthy as other options have a higher markup applied. For example, where a Recommended Retail Price has a range for cold drinks, we tend to use the mid to higher price.
4. Team review of prices – the Convenor, Treasurer & Assistant Treasurer review the proposed prices together.
Review Frequency
The last pricing review was conducted in December 2025. Going forward, annual price reviews will occur given inflationary pressures. Whether prices need to increase will be determined by applying the Pricing Principles set out above.
Keen to get involved?
Your P&C Association is run by a community of volunteers. If you are passionate about contributing to your school community and want to know more about the current needs and opportunities, or if you'd like to lead a new initiative - contact our secretary and get your idea onto the next meeting agenda: secretary@ishspandc.org.au