In my opinion, you're making a wise choice. I got that queasy feeling when you talked about the traffic, distance, and lack of prep space and equipment.
It would be fun to do if space wasn't a problem, though, wouldn't it?
Now as for suggestions for the menu- I'd have thought a year ago that I would have the answer, but I recently catered brunches, lunches, and dinners for 120+ pre-college art students at the college I cater to all year. I did my usual- some meat, some vegetarian, and some vegan knowing how the college students are. The admn told me that the high schoolers were even more "alternative" in their diets since they were trying on new personas and were adament in sticking to them...especially during the 2 weeks they were at the college.
The first dinner I did with this group, I made 3 hotel pans of baked ziti with beef, 2 vegetarian , and 2 vegan lasagnas as well as all the accompaniments. I brought home none of the ziti, 2/3rds of a pan of veg, and over a full pan of the vegan. Same thing happened with the breakfasts and lunches; they cleaned me out of bacon and sausage, and would have chewed the leg off a cow had one been available!
So...in answer to your menu question, I'd go with some familiar and yet interesting choices- mac and cheese with pepperoni added, sandwiches made with good bread, healthy salads and soups, homemade granola and yogurt for breakfast, lots of fruit, Mexican specials go well with my account- mild creamy chicken enchiladas, beef, bean, and rice burritoes, green pepper, black olive, and cream cheese burritoes....and peanut butter and jelly.