To provide a food service cart that can reduce variance of temperature in a warm/cool chamber.

A food service cart A is equipped with the warm/cool chamber 1. The warm/cool chamber 1 is separated into a warm chamber 4 and a cool chamber 5 by means of a partition wall 3 which is formed in a manner that a tray 2 can be installed therein. A warm air duct 7 with a warm chamber heater 6 installed is provided in the warm chamber 4, a warm air outlet 8 is provided in the warm air duct 7. Then, the warm air inside the warm chamber 4 is sucked in from a warm air inlet 9 provided in the warm chamber 4, is heated and then blown off again. A cool air duct 11 with a cool chamber evaporator 10 is provided in the cool chamber 5, a cool air outlet 12 is provided in the cool air duct 11. Then, the cool air inside the cool chamber 5 is sucked in from a cool air inlet 13 installed in the cool chamber 5, is cooled and then blown off again. A warm air blower 14 is provided in the warm air inlet 9, a warm air tank 15 is connected thereto, and then, warm air circulation piping 17 provided with a warm air valve 16 is connected. A cool air blower 18 is provided in the cool air inlet 13, a cool air tank 19 is connected thereto, and then, cool air circulation piping 21 provided with a cool air valve 20 is connected.