Do you know the key points of the organization of the menu inside a caterer? Precisely, what are their marketing practices and advertising. I was so happy to discover this – the key points. . -They are to be produced on or off the website (products are maintained to perfection, and so on ..)? -Minimum and maximum number of people per event? The self-service machines or buffet celebration? -Design? As an officer or recreation. . Price-label food variableAndpredetermined costs. Seen as menus costs. The menus? What kind of kitchen. . -Flexibleness?. . Err. . Is that what you recommend? Marketing practices and advertising? Who do you provide? Marriage with a great selection of friends? Business lunches in the office? This will depend on who you are offering and where do you think will have.