I am still new to the caterering business only been in business a year. I have my first request for a carving station for our roast beef and pork tenderloin. Normally we pre-cook, pre-cut, carry in hot boxes and serve in chafers. We are feeding 150 people next week and I am not sure how to do an on site carving station with no kitchen facility. We will be setting up in the hallway of a business building to serve the meal. Do I need to change the cut of roast beef we serve? Will it need to be different from what we would normally take precut in a hot box and serve in a chaffer? When on site carving how thick do you cut the meat? We are in S.W. Oklahoma and N. Texas where people like a large serving of meat. We normally cut our pork loin 1/2" thick would we do the same at a carving station? Please tell me how to make a professional presentation. We have also been asked to do a pasta bar at this event any insight? To see what we normally do our website with photos is www.simplydelectablecatering.com.