I hear you, and correct me if I'm wrong, but my catering experience tells me that giving unskilled labor one really straightforward task -you're following me to the grill with a golf cart and helping me get the lamb back in one piece -you're wrapping 65 potatoes in foil -you're chopping some onions -you're chopping some red pepper -you're sauteeing the lot of it is the less stressful option in the long run. That said, the market will tell me whether it's going to be lamb or pork tenderloin or chicken breasts. The numbers are working out on the other meal I'm doing, but that's only for 15. The other thing is that space for transporting the ingredients is limited, and, even though I have access to a freezer, the product is travelling Friday, arriving Saturday and the meal is Wednesday. So the fewer ingredients the better and fresh vegetables for salads and such is not really an option. Which is part of why I'm so relieved that someone else is handling the vegans.