Catering By Alan
Wedding Caterer
+1 423-593-8686
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Catering By Alan serves weddings, corporate events, and other occasions in Chattanooga and surrounding areas. The company offers staffed catering, extensive menu selections, and custom menus built around a client’s ideas. Additional event services include DJs, bartenders, rentals, flowers, decorations, tents, cakes, invitations, and specialty items.
Catering By Alan provides food and event services for weddings, corporate events, and other occasions in Chattanooga and surrounding areas.
Its quote process covers event details such as date, timing, venue, event type, guest count, and budget.
The company offers a broad selection of menu items and can create a menu around a client’s ideas, with catering options spanning hors d’oeuvres, breakfast, lunch, and dinner.
Staffed events are also part of its documented service offering.
The business is located at 146 Hunt Dr, Rossville, GA 30741, and lists service areas including Chattanooga, Knoxville, Memphis, and Nashville.
Beyond catering, Catering By Alan documents additional event support such as DJs, bartenders, chairs, linens, flowers and complete wedding floral displays, decorations, tents, games, cotton candy, wedding cakes and supplies, invitations, china, glassware, and ice carving.
Contact the team at +1 423-593-8686 or through its quote request page to discuss an event.
House Notesfrom the kitchen's own page
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Quote Request Catering By Alan Professional Catering in Chattanooga Since 1995 Weddings, Corporate Events, Parties and More Ambience and Style Looking for an experienced caterer in Chattanooga? Fill out our online quote reque
From their site
Mise en Placebooking facts
- Phone+1 423-593-8686
- Sitecateringbyalan.com
- Kitchen base146 Hunt Dr, Rossville, GA 30741, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Chattanooga, TN. 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.