I run a Pub & Biergarten in Florida and each October we switch over to a month's worth of German specials. As much as we'd love to do spaetzle to order it just ain't gonna happen in our tiny kitchen.
For the last few years we've been making a daily 10# batch of spaetzle, adding butter to keep it from sticking, individually bagging side orders, refrigerating, then zapping them to order. Not exactly the most efficient way we'd like to do it, but it's the best we've figured out for now.
BUT, we're trying to plan ahead a bit. Has anyone ever tried keeping spaetzle in a steam tray? or in a warm broth? or any way to hold them warm for service? Any advice is appreciated.