This question may be answered already, I've searched many different ways of wording it but couldn't find the answer to my curiosity. How does a restaurant hold food that requires longer to cook? Like for example low and slow BBQ, like ribs, brisket ext. Or braised meat like beef short ribs, shanks and other similar stuff? Anything that requires a lengthy amount of time that you cannot do in service to order. Where i work, ribs we grill off, portion then either throw in the steamer for a little bit and BBQ them or will toss in the oven with sauce till hot and ready. Short ribs cook them off ahead of time, hold a few in the sauce in the steam table, an amount we estimate we will sell and the rest are in the either a reach in fridge or the walk in till we are either out of it or passes a week then we toss them and do new I personally don't know any other way being my first kitchen I've worked in, been there going on 4 years now, that's all my experience. Id like to know how others do it, and if what I've been shown how to do it is not the best way. If this question or anything on it has been answered before please link it for me.