> Right now, only 1 meat meal and 1 vegan meal a day. We're thinking about adding a GF option.

One emphatic suggestion: make sure your vegetarian/vegan meals have as many calories as the meat meals. This is something that so many caterers get wrong.

Low-carb and MOKO strike me as not something you should take into consideration but options to avoid dairy and gluten make sense for when you expand your menu, as those can be serious allergies for some people. I would add nut allergies to the list, as they're quite common.