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Our Solution
The SuzyQ cart System was designed to eliminate most of the challenges in Long Term Care dining rooms. This system is now successfully used in many facilities throughout North America.
The SuzyQ cart System consists of carts with food or beverages on them, operated by both Nursing and Food Service staff. A cart is taken to each resident’s table, where the residents are informed of their menu choices. They are then served accordingly. Residents have control over what they want to eat and the quantity, because they are always asked first, before food is plated. This step alone, greatly reduces food wastage, which drives down costs. More importantly, the level of resident satisfaction increases dramatically, as they now have autonomy over their food.
Over time, in many facilities, The SuzyQ cart System results in a slightly faster serving of food, because trips back and forth between the kitchen and resident are eliminated. There is also an added safety component of less likelihood of accidents by staff falling on a resident’s cane/walker as they hurry back and forth between the kitchen and the resident’s table, as SuzyQ Cart eliminates these trips.
Benefits for Residents:
- Residents are able to see and smell food before selecting.
- Residents choose what they would like to eat and the quantity.
- Residents eat better because they eat what they want, and can finish the food on their plate.
- Residents experience direct contact with the Dietary Staff, which allows for immediate feedback on the acceptance of the food.
- Residents appreciate one-on-one contact with Dietary Staff.
- The food and plates are hotter (crock pots, warm plates, SuzyQ Cart)
- The dining room is much quieter, as there is minimal complaining about meals, service, lack of attention, and staff are not running back and forth.
- Bulk condiments replace most portion-packed foods, and these are easier for residents to handle.
- Residents gain back some control over their lives.
Benefits for the Food and Nutrition staff:
- Dietary Staff get to personally know the residents.
- Dietary Staff do not have long “likes/dislikes lists” to read, as residents are now asked what they would like first before their meal is served.
- No pre-portioning of milk, juices or desserts since residents can now select food and drink directly from carts. Time saved can be used more productively.
Benefits for the Nursing Staff
- Residents leave the table more content, and normally do not require as much attention after meals.
- Less complaints during meals, resulting in more time being spent on assisting residents during meals.
- Teamwork between the Dietary and Nursing staff is greatly improved.
- Charting on resident food intake is easier because of better and improved staff interaction with the residents.
Benefits for the Management Team
- Major cost savings!
- Definite decrease in food wastage
- Better use of leftovers as food and drink are not pre-plated or poured, so uneaten food can be used again.
- Bulk food replaces expensive portion packs.
- Happier residents and families with food service
- Resident council meetings are more productive as less time is taken up regarding food issues.
Its time to change!
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Made & serviced in the USA
Suzanne Quiring RD
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