My custom events company recently added our own catering services. Overall, this has been successful, but usually kitchen access is not a problem! :-/ We're doing an event for a budget bride whose venue has no kitchen, and the cooking is all going to have to be done off site and then transported. This is not the type of work I'm used to doing, at this stage we've mostly done small on site things, usually at churches or small halls where I have a prep kitchen to maintain all of my temperatures etc..... It's for about 50 people, and they're desperate for seafood, adding to my dilemma. So I have a cople of questions.... How munch extra staff do you usually find you need when you're transporting food from an off site kitchen? What are some of your preferred ways of keeping the food fresh, warm, etc... in transit Looking for people who have dealt with this before to offer insight. I don't have a catering truck, just basic equipment for cooking and serving on site. Should I just tell her, hey the level of ervices we offer aren't up to what you need?