I don't know Ed.....there's always something new in offsite catering......
1) staffing getting lost, or late, or ?
2) weather just not co-operating, too hot, too cold, too wet......
3) accidents....equipment malfunctions
4) People eliment....
Lentil, I've done the same thing.....not wanting to get in a rut.....but a several years ago a 3 events in 2 days, my love passing away that week.....it was great to have sold much of the same menu to multiple groups.
The learning curve is sometimes really large.....it's so much easier to sell:
1 or 2 entrees rarely 3
salad
veg platter (potential of another starch too)
rolls