Dad's Catering Services
Wedding Caterer
+1 602-861-1379
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Dad's Catering Services is a Phoenix catering company offering full-service and delivery catering for weddings, corporate and office events, private parties, charitable gatherings, and family celebrations. Its documented menu range includes breakfast and brunch, hors d'oeuvres, buffets, barbecue, boxed lunches, elegant dinners, Italian and Mexican cuisine, dessert bars, cakes, holiday menus, and rental items.
Dad's Catering Services operates at 10625 N Cave Creek Road in Phoenix and offers full-service and delivery catering for weddings, corporate and office events, private parties, charitable gatherings, and family celebrations.
The company describes itself as women-owned, family-owned, and operated, and states that it has served the Phoenix community for more than 41 years.
Full event coordination is available for weddings, corporate events, charitable gatherings, and family parties.
Its published menu categories cover breakfast and brunch, hors d'oeuvres, buffet and trays, American favorites, barbecue, boxed lunches, cold buffets, elegant dinners, Italian cuisine, Mexican fiesta selections, dessert bars, holiday menus, and cakes.
Dad's Catering Services also lists rental items among its resources.
The business can be reached at +1 602-861-1379 or through its website to discuss event format, menu selections, delivery or staffing needs, coordination, and pricing for a Phoenix-area gathering.
Mise en Placebooking facts
- Phone+1 602-861-1379
- Sitedadscatering.com
- Kitchen base10625 N Cave Creek Rd, Phoenix, AZ 85020, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Phoenix, AZ. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.