My husband and I own a catering business, for the last 5 years. We just did a 5 course Valentine dinner for 100 people on Tues. in our ON-Site Kitchen. 2 Hot courses were a soup course and entree course, soup course came out of the kitchen hot, followed by entree course which came out Cold. We can't have this happen again. Looking for suggestions on what we need to do to send out hot food all the time for a plated meal.   What we did: Prepared all compoents ahead...