Bain maries and hot cupboards are essential hot-holding solutions for commercial kitchens, catering setups, and buffet displays. Bain maries use water baths to gently hold soups, sauces, and hot dishes at safe serving temperatures without drying them out. Hot cupboards, on the other hand, use dry heat to keep plated food and prepared dishes warm until service. Both types help maintain quality, reduce food waste, and support efficient service during peak periods. They’re commonly found in hotels, canteens, restaurants, and event catering.