In long-time cooking (48 hours typically) a few hours more or less will not matter, so just put as many bags as necessary in the bath 48 hours before the party (cook-and-hold), and when the party is over and you have some bags left, rapidly chill them in ice-water for later use. Alternatively, you may cook-chill a few days earlier and reheat before the party (heating time according to Douglas Baldwin's tables), but beware, dropping many bags in the water bath may cause a significant temperature drop, so you have to consider the recovery time from the temperature drop. If you need a very large water bath for a big party, see FMM in bath tub
I've been wondering about SV workflow in restaurant volumes. (I'm a home cook who has now done lots of successful one-offs, but would like to do a larger dinner party which may happen in waves.) How do you manage long-cooking SV for service, and still be assured of having enough?
Let's assume that we're cooking something that takes much longer than 1 hour to cook, like short ribs, for example. Do you cook to completion, then chill or freeze, then bring it back up to temp once ordered? Or do you hold it at temp, or maybe below (but still safe), then finish for service?