Damon gave some great advice that makes sense. Doing too much doesn't allow you to showcase what YOU DO BEST.
Here's my encouragement for you: Get "plugged in" with your community...join the chamber of commerce for your town, join rotary or other civic organization (make sure you go to the meetings otherwise you're wasting your time I belong to 3 city chambers and the rotary) make yourself available to local schools. I used to gross an extra $10k a month via a lunch program for a charter school. I know of one restauranteur who takes care of 6 schools. Make friends with your neighboring businesses. "Hit the bricks" like Damon said and market yourself...more!
I'm sure you've thought about it; C-A-T-E-R-I-N-G.
The overhead is less, you won't need to risk spending money unnecessarily and you'll lower your overall food costs because you're providing a second avenue to move your products. If you take this route, keep the food excellent, otherwise you'll hurt yourself in the long run. Be passionate about your food and service and over-celebrate EVERY victory.
Here in the Los Angeles area, I run a program where I train students to be prep cooks (
Baldy View Regional Occupation Programs). I teach them about the front of the house as well. Here's the kicker, my students will work for you for free for 90 days and my office COVERS THE LIABILITY. That will lower overall labor costs, allow your best people to focus on the important stuff
and, you'll save on additional liability insurance at the very least.
Check with your community services department in your town and inquire with community/vocational/professional cooking colleges to see if they offer externships or work experience programs.