My concept restaurant will have a lot of pastas. I'm trying to determine the best method for holding my sauces. For tomato based sauces, I could hold them warm in a steam table, cold in a pizza/sandwich table, or (in theory) room temperature. I had it all planned out in my head until I saw how a local Italian restaurant does it. They use a steam table and just put the heated sauce over the pasta. I had been planning to hold the sauce refrigerated, toss in some cooked pasta and the sauce into a saute pan and give it a minute or so on heat. Please share your thoughts on red sauces. Now comes the dreaded "how to hold alfredo" question. Do I hold it cold and then heat with the pasta as I had planned to do with the red sauce or is there another method?