Rothchild Catering & Conference Center
Wedding Caterer
+1 865-690-0103
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Rothchild Catering & Conference Center provides catering and event venue services from Kingston Pike in Knoxville, with options for weddings, corporate parties, galas, seminars, holiday events, and social gatherings. The company offers in-house and off-site catering, event coordination, menu planning, and full-service staffing with chefs and servers.
Rothchild Catering & Conference Center combines event catering with an on-site conference and event venue at 8807 Kingston Pike in Knoxville.
Its documented services cover weddings, corporate parties, galas, seminars, holiday events, luncheons, and social gatherings.
Clients can choose Rothchild Event Center for an in-house event or request off-site catering for a venue of their choice.
The company states that it serves events throughout East Tennessee, including Knoxville and nearby communities such as Oak Ridge, Morristown, Sevierville, Pigeon Forge, Gatlinburg, and Crossville.
Event coordinators are available to assist with layout planning and menu selection, while full-service events can include chefs and servers.
The site also identifies in-house and off-site catering menus, as well as holiday party venue and catering options.
Rothchild presents more than 35 years of culinary experience and lists breakfast, lunch, dinner, appetizers, main courses, and desserts among the event context shown in its testimonials and service materials.
Call 865-690-0103 or visit the website to discuss the venue, event format, guest count, and menu.
Mise en Placebooking facts
- Phone+1 865-690-0103
- Siterothchildcatering.com
- Kitchen base8807 Kingston Pike, Knoxville, TN 37923, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Knoxville, 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.