R & R Family Kitchen. Tucson's Premier Bar-B-Que, Breakfast and Catering Service Company
Wedding Caterer
+1 520-258-9994
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
R & R Family Kitchen provides catering in Tucson for weddings, graduations, holidays, office and corporate events, and other occasions. The business offers custom meals, custom meal preparation, private chef services, plated or buffet service, and on-site cooking, with catering described for every event and diet. It is located on E Broadway Boulevard in Tucson.
R & R Family Kitchen operates from 8302 E Broadway Blvd in Tucson and presents catering for weddings, graduations, holidays, office and corporate events, and other occasions.
Its published offerings include custom meals, custom meal preparation, private chef services, plated service, buffet service, and on-site cooking.
The company also describes its catering as covering a broad range of events and dietary needs, which gives customers a basis for discussing a tailored menu.
The website identifies R & R Family Kitchen as locally owned and operated and states that the business has operated since 2005.
Its service information also mentions availability seven days a week.
Event organizers can contact the Tucson business at +1 520-258-9994 to discuss menu requirements, guest needs, service format, and event timing.
Specific arrangements for custom preparation, buffet or plated service, and on-site cooking should be confirmed directly when planning the occasion.
Mise en Placebooking facts
- Phone+1 520-258-9994
- Siterrbbqtucson.com
- Kitchen base8302 E Broadway Blvd, Tucson, AZ 85710, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Tucson, 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.