Two Chicks & a Rooster Catering & BBQ
Wedding Caterer
+1 503-407-7915
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Two Chicks & a Rooster Catering & BBQ caters weddings, corporate functions, boxed lunches, holiday parties, birthdays, celebrations of life, and other personal or professional events. Based at 17421 SE McLoughlin Blvd in Milwaukie, Oregon, the business offers customizable menus and event-planning help, including guidance on venues, linens, plates, rentals, and budgets.
Two Chicks & a Rooster Catering & BBQ handles weddings, corporate breakfasts, lunches and dinners, conferences, holiday parties, birthday celebrations, boxed lunches, celebrations of life, “Big Game” parties, and Valentine dinners.
The business is located at 17421 SE McLoughlin Blvd, Milwaukie, OR 97267, and invites customers planning personal or professional events to discuss their needs.
Its catering work includes cuisine-focused menus and BBQ offerings.
The company describes a flexible menu process that adapts to the event, dining preferences, and budget.
It also offers practical planning assistance, such as help finding a venue, selecting linens, and choosing plates or rental providers.
Customers can reach the business at +1 503-407-7915 or through tcrcatering.com.
When planning an event, confirm the current menu, delivery or service format, guest count, timing, dietary requests, pricing, and rental responsibilities so the arrangement matches the occasion.
Mise en Placebooking facts
- Phone+1 503-407-7915
- Sitetcrcatering.com
- Kitchen base17421 SE McLoughlin Blvd, Milwaukie, OR 97267, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Portland, OR. 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
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.