a friend of mine is interested in purchasing a local coffeeshop. she asked me to help her figure out what kind of equipment would be required or most helpful if she wants to produce bakery items in-house versus outsourcing. short of listing equipment that i've seen in the smaller kitchens i've worked in... is there some type of guide that may help enlighten us? basic stuff is obvious, like oven, refrig, freezer, speed rack, shelving, counter, mixer, dishwasher, sheet pans & utensils; but what are the not-so-obvious things that are often forgotten? the shop will add sandwiches, typical bakery items, maybe small pizzas, bread to it's menu. any suggestions? books? thanks!