It depends on the time of year. I do a lot of small intimate dinners during the fall and winter months, heavier foods, wine dinners etc. People tend to want to cacoon in and chow during colder months. Cool ingredients and menu ideas, like Cape Chefs, are a refreshing way to sneak the neat stuff to mid-westerners, whos palates are not that suffisticated by the way. Don't let them fib to you.
Spring and summer brings a lot more events out doors in which lighter foods are served, passed apps. versus displays, cocktail parties instead of sit downs. Few of my clients adore the idea of eating heavy under a tent during the summer. Went to a wedding last saturday catered by La Chef of St. Louis. Splendid.
My suggestion is to go after big corporate BBQs, try some "institutional stuff. Big volume and big bucks. (Unless you truly do this for the love of the trade) Try going where the money is. I see so many caterers and chefs try and tackle the high end market and end up with a limited client base in a very crowded market. Younger chefs, eager with talent, spending thousands and thousands to fit into the trendy market only to end up broke and burnt.
My suggestion to you is to think about your market from a neccesity standpoint. Large businesses needing box lunches, kickoff parties, picnics, recognition banquets. Get into that culture and you will grow a very loyal client base.