In a commercial setting, I use parchment to line sheet pans when we are making pavlovas, dacquoise, tarts, baking macaron, cookies, etc. I use precut parchment circles for our cakes, and cut our own squares when we bake square cakes. I used silicone rounds years ago, but found that they got lost or thrown out by mistake. I go through about a box of parchment every 2 months; it’s cheap and easy to toss out after which means I’m not having to constantly wash sheet pans unless something is especially buttery.
I use the silicone mats (full and half sheet size) when we are torching our house made marshmallows before we dip them; I use silicone when I am making florentines, nut brittles, caramel shapes. It seems to me that with use, the mats can pick up a slightly greasy feel. I use the silpat brand as well as the house brands that different distributors sell (AUI for example) and I’ve also found Fox Run brand at the local Home Goods. I hate storing them, though. If there was a hole in one end, or a loop at a corner that would make it easier to hang/store, that would make life easier (especially on the full sheet sizes)!
Good luck with your business!