What does 'off-premise catering' require that on-premise may not?

Off-premise catering necessitates logistics for transportation and site setup of food and equipment because the food is prepared at one location and then transported to a different venue for serving. This requires meticulous planning to ensure that all items arrive at the destination in optimal condition. The caterer must manage not only the transportation of the food itself but also the necessary equipment to serve and maintain it, as well as any setup required at the event location.

In contrast, on-premise catering typically has the advantage of operating within the same venue where food is prepared and served. This lack of transportation logistics simplifies operations significantly because the catering team can directly control conditions and setup without the complexities involved in moving equipment and food across locations.

The other options, while relevant to different aspects of catering, do not specifically differentiate off-premise from on-premise catering in the same way logistics do. For example, reliance on local suppliers or menu variety can apply to both types, whereas staffing needs may vary based on the scale of the event rather than the premises involved.