Xoxo Charcuterie Chandler
Wedding Caterer
+1 928-719-0717
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Xoxo Charcuterie Chandler provides grazing tables, cheeseboards, canapé catering, and party catering from its Chandler location on South Gilbert Road. Its documented offerings include wedding, birthday, office, corporate, baby shower, and celebration-of-life catering in the Phoenix metro area. Orders are handled on a pre-order, by-appointment basis, with availability confirmed by text before ordering.
At Xoxo Charcuterie Chandler, grazing tables, cheeseboards, and canapé catering are designed for gatherings that need a visually distinctive, shareable food presentation.
The business serves wedding receptions, birthday parties, office and corporate events, baby showers, and celebrations of life, with offerings described for events of different types and sizes in the Phoenix metro area.
Its location is 2430 S Gilbert Rd Suite 7 in Chandler, Arizona.
The ordering process is built around advance coordination.
Customers are asked to review the online menu, text the business at +1 928-719-0717 to confirm availability for the requested date, and then place the order through the website.
The business describes its hours as by appointment and operates on a pre-order basis; same-day orders may be accommodated when the schedule permits.
For event planning, confirm the date, menu selection, order timing, and any delivery or setup details directly with Xoxo Charcuterie Chandler.
Mise en Placebooking facts
- Phone+1 928-719-0717
- Sitexoxocharcuteriechandler.com
- Kitchen base2430 S Gilbert Rd Suite 7, Chandler, AZ 85286, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Chandler, 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.