Hello everyone, I am in the early stages of opening up my first very small bistro and after a little advice. What is the best way to safely keep warm for example a classic Beef Bourguignon? For example if I make a massive batch in the day is it best to cool down then reheat later for service or better to slowly cook longer and keep warm during service (obviously at safe temperatures). If to keep warm would you suggest a baine marie? Sorry if an obvious question to the professionals but we all need to start somewhere. Any other advice for a newbie on prepping for an easier service would be most welcomed. Thank you.