When planning a menu and figuring out how many employees you need to execute the menu and when you would have them work, how do you go about organizing people to schedules and tasks? Right now, I am having trouble envisioning a timeline. As we all know, once the ball is rolling, the itinerary becomes dependent on so many variables. How do I ensure that I am not staffing too much or too little? Are there any guides or steps to take to figure this part out of restaurant planning?

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PS. a question on combi ovens.

I am sold on the versatility of these ovens. My question is how well do they work as a food holder? I am envisioning a dish of steamed, marinated chicken thigh. I was wondering if it is plausible to steam a few trays of the chicken in a combi and hold it so that it is essentially ready to serve? Would it be possible to hold it at an acceptable temperature without further cooking the chicken even hours later? Thank you...