do any of you guys use electric bain-maries for holding food at serving temperature? When I outfitted my new restaurant kitchen last year I thought it might be a good idea to have one, but I've found I hardly ever use it, as we don't often get quick bursts of business in this touristy region, but rather slowish, steady streams of customers through the door at any time. This means, of course, that we have to reheat everything, including the mash, which is a PITA. Having used the bain-marie in the past, I never liked the way things like sauces, mash or soup looked after about 2 hours held at around 65°C.
How do you guys and girls go about it, if you're in a similar situation?