cooking all the time is a good idea, if you are looking to have product 'just ready', for all customers. but, its a really hard balancing act.
holding meat hot for many hours doesnt yeild a desirable product either. the most consistent product can be found by chilling, and reheating. portion while cool or cold, and reheat can be done
in a controled method. even using a broiler to reheat, or microwave. i once had the idea of slicing cold butts into thick steaks, reheating them as ordered on a broiler with lavarock, and then, chopping the steaks. hhmmmm....
ribs and chicken same way. but, i dont have a broiler, so i couldnt experiment that method.
main thing, is not to hold meat hot for very long, or only during peak business hours.
i pray your reopen goes smooth, and you get back to where you were before the storm quickly.
mike