I'm catering a three and a half day retreat of nineteen people, so far (potentially twenty). There are two vegetarians, a couple of people who want gluten free, and one person who has an allergy to garlic.
I think I can accommodate the person with the allergy, and have come up with pretty good ideas for the gluten free folks. As far as the vegetarians, the previous caterer (last year) made everything vegetarian and provided bits of meat on the side.
I don't like that idea at all. I think I need to accommodate the vegetarians as well, but this could get crazy. I've seen the menu from the retreat two years ago and the chef had veggie options for breakfast and lunch but not dinner.
I haven't catered before, am doing this as a favor to a friend who can't find another caterer. I have done a lot of home cooking and have had some culinary school training.