One of the keys to running a lucrative catering business is to
a. charge a lot of money.
b. charge for overtime work.
c. transport foods to a site.
d. keep the menus simple.

A. charge for overtime work.Yes & No-You don't want overages to eat into your profit margins. That's why a client agreement highlights the hrs. of service for the event from start to finish. 
B. transport foods to a site. Yes-Making it convenient for the customer 
C. keep the menus simple. Yes-You don't want a labor intensive meal. Pre-event labor (preparation) is costly. 
D. charge a lot of money. Yes & No- Some people on a budget might be turned off with high prices. And higher prices don't necessarily guarantee quality food & service
Hope this helped! :)

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