Whats the easiest way to smoke Chicken & Ribs and then grill it in large amounts for serving at a restaurant?

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So Im planning on getting a large industrial automatic smoker, and a standing Cvap machine (for the brisket and pork mainly, but my question is about chicken and ribs), and a large BBQ grill..

so I want to make large amount of Chicken and Ribs by smoking them in the morning for 2 hours before lunch and then lathering them up and finishing them on the BBQ.

My question is for dinner 6-8hours later, whats the best way to keep the chicken? Should I ;

1-refrigerate the smoked chicken and ribs from the morning, and then pull it from the fridge at dinner and finish it on the BBQ?

Or

2-should I put it in the Cvap warmer for 6hours on low until dinner and then finish it on BBQ?

Or alternatively

3-can I even freeze big batches after (its smoked) for the week and then pull out and finish from frozen on the BBQ?

Any tips would be appreciated (also for pork and brisket but Im mostly worried about the chicken and ribs) thanks

p.s. this is for an existing restaurant but Im planning rebranding as a bbq joint

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