Hello everyone, I am completely new to catering and will be catering my first event the end of september. It will be outdoors with ample seating. I am expecting between 20-35 people to serve. I will be serving korean-mexican tacos and i'm still trying to come up with a good starchy side (tarot fries maybe?). There is a grill on-site. Now my biggest question is how I should go about prepping the meat (beef short ribs or sirloin still figuring out which is more cost effective)Should I utilize the grill there and cook on site (mind you I have to also cut them into portions) or should I cook and slice up all the meat beforehand? Leaving me to just heat up tortillas and assemble them. And my other question was regarding the slaw. It is a mix of nappa cabbage, daikon and romaine lettuce. I dont want it to get too wilted and toss it with the dressing to early so do you guys think I should bottle up my dressing and just give each assembled taco a drizzling of it before I serve? Sorry for all the noob questions this is my first time !