SuzyQ cart specifications

The SuzyQ cart is available from fine food equipment distributors throughout Canada. Please contact your local favorite supplier for information, brochure and quote. 

Our manufacturer has an experienced network of factory approved local service technicians to provide warranty support and preventative maintenance for the SuzyQ cart when required. Warranty is 1 year. For any service requests, please go through your sales rep or refer to your Use and Care manual for instructions.

two drawers
two drawers
Removable Binder Holder
Filling with water
adapter bars to hold the pan inserts

SuzyQ cart System (1 cart serves 20-40 residents):

  • Includes complete staff training manual with webinar, email and phone support from a Registered Dietitian to ensure great implementation
  • Perfect to serve hot & cold menu items
  • Overall dimensions: 38”L x 32”W x 35”H (with bumpers)
  • Two 12” x 20” x 6” hot food wells to hold variety of insert sizes – (inserts not included).
  • Individual heat and drain controls
  • Heated plate shelf measures 9”H x 10”D with own control dial
  • Retractable condiment insert rail to hold inserts
  • Ergonomic push handle
  • H.D. 6” castors 2 c/w directional locks and 2 c/w brakes
  • 208V, 1-Phase, 15A, Nema L6-15 twist cap. (240 Volt available on special request)
  • When ordered with heated drawer, electrical requirements change to 208V, 1-Phase, 20A, Nema L6-20 twist cap
  • CSA certified
  • Two drawers (unheated): top holds two full-size x 4” inserts (order separately), bottom supplied with 5” deep removable poly liner


(to be ordered when cart is initially ordered)

  • Heated Top Drawer (own control dial)
  • Removable Poly Cutting Board: 9½” x 30” x ½”
  • Laminate Decorative Panels: many colors to choose from HERE
  • Removable Binder Holder
  • Cutting Board
  • Sneeze guard front
  • Graphic magnetic themed panels

Free education support

by a Registered Dietitian

Implementing a new and improved meal service delivery can sometimes feel hard, especially for staff that has done meal service the same way for years. Change can have its challenges but with Suzanne’s help, she will help operators walk their way through this, in a straight-forward, common-sense method. Each SuzyQ cart sale comes with a personalized phone call from Suzanne, a staff education manual full of photos, stories, examples, implementation steps, as well as access to a webinar class taught by Suzanne. Suzanne is also available for teleconference call, Zoom calls if desired to help support the community at being successful with mobile meal service.

You will be nicely supported in your effort towards person-centered dining, by a Registered Dietitian who personally has implemented SuzyQ carts herself in numerous communities, and walked beside 1,000 communities.

Color versions: 

You can pick any color you wish. Simply go HERE and find the color you like. Pass the 4 digit code onto your sales rep. 

Autumn Indian Slate
Colorado Slate
Cotta Stone
Mineral Sepia
Periato Granite
Venetian Gold Granite
Tuscan Marble

Would you like more information or pricing on the SuzyQ cart?

To serve 10-20 residents/cart: Mini SuzyQ cart >>


  • “The numbers are eye opening as well,, with improved control and less waste…we have a savings of $90,000 – for a non-profit society this is a massive savings. The savings paid for the extra staffing to serve the food. My plan for this year is to purchase 3 carts and employ them at another site.”

    Wayne Maki
    Executive Chef & Food Service Administrator, Excel Society

  • “Residents were happier as they had choices. Staff felt more fulfilled being able to offer a more resident focused service. By interacting with the residents every meal, it has allowed them to get to know our residents individually. It has helped foster relationships with the residents in which they talk, laugh or are jus there for each other. It has brought the “humanness” back to a system that was impersonal and task focused. The dining room environment now resembles that of a restaurant and not an institution. The change to a more resident focused food service continues to be an example of how systems can change positively without significant cost increases.”

    Cathy Mesner
    RD – Morgan Place

  • “A testimony from one of our residents is “I think all of us really like the choice we have about what we eat and how much. I like that we are all served at the same time and the food is hot when it is given to us. I always come to the dining room when we have the SuzyQ cart now.”

    Cara Clark
    Cara Clark, RD, Administrator – Cambridge Place

  • “Since we started offering our residents choices, we have noticed a reduction in our food cost and waste, for example a drop in our weekly milk order by four-four liter jugs of milk. Our residents enjoy the interaction they have with the staff at meal times, and some ladies even enjoy flirting with our head cook. These changes have allowed us to focus on the resident and to understand how simple gestures of communication, being verbal and/or body are very important to the resident. We have also created a team that is resident focused and understands how communicating and working together benefits not only our residents but us as a whole.

    Donna Weiss
    Administrative Service Coordinator, Echo Lodge Special Care Home

  • “The patients are really enjoying the New “choice meal service” provided. We only got complaints on our surveys before so getting positive notes from patients is a big improvement. The SuzyQ cart System is working wonderfully, and it is sooo much fun. Can’t believe the patient “happiness”. Thank you.”

    Gail Weleschuk
    Supervisor, Patient Food Services – Tofield Health Centre

  • “The SuzyQ cart System allowed for improved interaction and relationship between the dietary and nursing staff, as they started to work more together at serving our residents the better. Our food and beverage waste has decreased as well, which means we are saving money. Our cooks for the first time are leaving the kitchen and serving residents direct, which has allowed them more understanding of the needs of our residents. The cart moves very easily, and we love it. The table side dining has allowed the staff to spend time before and after with the resident, engaging them in their meal choice and receiving feedback in the moment. As soon as the blessing for the meal and the staff is complete, the lids come off with a flourish and the steam escapes causing excitement as they anticipate the choices to come. Thank you for your passion and investment in our residents satisfaction.”

    Angela Ross-Fehr
    Manager of Dining Experience, Menno Housing Society

    Have a question? Want to attend a webinar class? Email Suzanne