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