Here's what I suggested.
Shell eggs, hard boiled are already served at the first ODS rest stop. Don't serve eggs for breakfast every day. Serve french toast, waffles, pancakes without any filling (2X), and the blintzes. Then one day serve real (from the shell) scrambled eggs. This would be great on the biscuits and gravy day. Then serve a scramble of real eggs with vegetables and potatoes in it another day, serve that with salsa and maybe sour cream. The steam tray is not the friend of waffles, but even a soft microwaved waffle is far, far better than fake eggs. As for the gravy, just follow to the letter the directions on the mix and taste it before you serve it - if it still tastes like flour boil it longer.
As to the unsalted hot cereal. If you don't add salt while you are cooking there is no way to properly season the cereal after it's done. If you add salt after, you still have unsalted hot cereal, but now it's in a saline slurry. Mmmmm. If your concern is those on a low sodium diet, serve unsalted hot cereal from the vegetarian line for those that want/need that sort of thing and add salt appropriately for the rest.
Lunches were not bad, just go easy on the mayo and other fats.
Dinner. No tortellini. The filling gets drier and the pasta gets pastier the longer it sits in a warming cabinet and on the line. Instead go with raviolis that don't contain any ricotta cheese. They hold up a lot better and the textures are more forgiving. If you lightly coat with olive oil they won't stick together. The first night's rubber chicken; boneless chicken meat is notoriously tough to hold for service. Slice the chicken and serve it mixed with pasta and a mix creamy mushroom sauce for example - the chicken will hold and taste better.
Change nothing about the turkey dinner. Replace the whole wheat tortilla on fajita night with a white flour tortilla. Holding whole wheat tortillas in a steam tray guarantees they will have a texture like cardboard once they are served and cool off. If you're going to "promise" guacamole, deliver. Or, don't promise it and let it be a surprise.
The beef cooked by Halfway was really good, even when well done. The penne and meatballs were not bad, just go easy on the sauce. Lose the salmon - seriously. There is no way to preserve any quality to fish filets using the delivery and serving system in place for CO. Lasagna anyone, meatloaf glazed with BBQ sauce, shredded chicken in BBQ sauce with honey wheat rolls?
Now a word on the vegetables. When steamed in commercial steamers some will inevitably burn on the edges of the pans. Scoop out the few burned bits and trash them, don't serve them. Taste the vegetables before you serve them, if it isn't cooked fix it - raw hot veg with burned bits is gross.
For the starches, fried potatoes do poorly in a steam table and turn to a mealy, mush. You have to salt the wild rice mix for the same reason that you have to salt hot cereal while you're cooking it, you can't really fix it once it's done. And don't cook the rice mix to death before you put it in a warming cabinet or on the hot line.
Take the deserts out so that they aren't frozen at service time. Cold okay. But I had a piece of apple pie that was still frozen after I ate, walked to my tent, and then went back to the dining tent because I'd spilled my coffee. It was tasty once it thawed out.
And son-of-a-gun, CO does promise "gourmet food" here:
http://www.cycleoregon.com/default_week.htm