Serving vegetarians needn't be rocket science. You and your team just need a little knowledge and discipline in two main areas:
One of the most important things to do when catering for vegetarians is to check for hidden ingredients; slaughter by-products can be found in the strangest of places.
We have more details about what to look for in our ingredients section.
Vegetarians will expect non-vegetarian kitchen equipment and facilities to be kept completely separate from those used for vegetarian preparation, or to be cleaned thoroughly first.
We have more about this to help you in our cross contamination section.
