I have recently accepted a job for an executive chef position at a 200 seat steakhouse in a small southern town. It is a small southern town where the only competition is a longhorn franchise. Based on the social media buzz and lack of other restaurants in town we are expecting to be busy. I am interested in using sous-vide to cut the cook time down on our grill station. At the bare minimum I want to sous-vide our large double cut bone in cowboy ribeye. I know some places will hold the steaks hot in a sous-vide and than reverse sear, while other places will sous-vide to temperature, cool the product and hold cold for service and than rewarm/ sear the steak during service. I am mostly concerned in what you do with the sous-vide steaks that were held hot during service if they don’t sell. Does the clientile prefer the steaks cooked this way? Does any body have any experience or information on these practices? Thanks.