They provide catering services for a wide variety of events from serving thousands of box lunches to a group of conventioneers,serving a gourmet dinner, or providing staff, food and equipment for an upscale fund raiser with hundreds of guests in an elegant setting. Some say that off -premise catering is an art and science. The art is creating exciting foods and atmosphere as the caterer and client turn a vision of an event into reality. The science is the business of managing personnel, money and material. Successful off-premise caterers recognize the importance of both the art and the science, and are able to successfully work at both the creative and the business side of the operation.
People working in off-premise catering love the adventure of working in new and exciting places.
They look forward to the highs and lows of the business cycle. They like to challenge the intense feelings of satisfaction after having successfully catered a spectacular event or party. Many are able to pick and choose the events and parties they cater and many enjoy being their own bosses with no one to answer to but their own personal goals and the clients with whom they choose to work. On-premise caterers provide catering activities in a fixed facility,normally at a resort, hotel, convention center, banquet hall or other related locations, rather than providing food and service in someone's private residence or a rented facility.