Long story short, I'm going from being a generous home baker to possibly acquiring a building including a 3000 ft restaurant. The plan is to renovate the space mainly for cookie production with a small storefront for pickup orders. I have never worked in a restaurant or bakery and only rented a commercial kitchen for a couple of days. What should I consider when designing the layout of the space? I know I will need a double convection oven for the cookies. Should I also install a normal oven in case I want to add cake/cupcakes to the menu later on? As far as mixers go, I have never tried increasing my recipe to make large batches. I've heard that can be complicated. Any thoughts there? The other option is to buy multiple 7-10 qt mixers and make multiple batches at once.