Hard to distinguish, taxy, probably a little bit of both. Also a time factor because yes, many appetizers take a bit effort. One would be OK but 3 (or more) didn't fly!
I don't find store appetizers as good as homemade. Sometimes maybe prettier but either too salty, not spicy enough, too much breading, etc. But yes,
certainly faster!
We didn't get far enough into the planning to see who would cook what, where, and all the other whatfors.
So it is still on my to-do list. Work out what can be done, frozen. day-before, fridge, morning of, then all cooked or just heated, etc.
I'm sure that those here who have done catering (or that style) for years could work it out in a minute or so. But like the Tin Man and now a Gingerbread "Greenhouse" with all the glass windows of sheet gelatin - I don't have a formula or lesson sheet to follow. All done from whatever I can glean from Dr. Google.