What special considerations need to be weighed regarding the menu when catering off site?
◦ Unless food can be produced off-site, the quality of food will be lowered with the passing of time
◦ Food that tends to draw pests should be avoided when serving in outdoor settings
◦ Guests should be able to order whatever they want; caterers must be responsive to needs to remain competitive
◦ Only simple "picnic" items should be offered; proper presentation is the key to acceptability and "wow" factor