Steam table foods!
Gear mentioned in this thread:
Almost any food is good for the steam table. You should shy away from fried foods, although i do oven fried beer battered shrimp and oven fries that hold up well. It is all just a matter of rotation and using the freshest possible food, and whatever you do don't cook directly in the pans.
What we do is cook, chill, retherm for the steam table. we use combi ovens which inject moisture and we also heat as close to serving time as possible not letting it sit in the steam table or holding cabinet for more then 10 to 15 minutes. The Gourmet shop that I am Chef in has 16 wells and we do about 6,000 to 7,000 a week in steam table sales at a 45% food cost and this is between the hours of 10 and 3 Monday to Friday.
I feel like we are successful at it and it is easy money.
Are you using a binder? Roux or cornstarch?