When you set a menu do you: a) look at the site first to see what sort of kitchen/space is available? b) have staff and equipment (or rental companies) that can fill in? c) charge according to the deficulty you put yourself through? d) talk the clients into more feasible menus? This is a learning forum, if you have questions on a-d please ask....there's a whole bunch of people who have offsite catering experience that would be willing to share.