Most bakeries basically offer the same products. The only difference is that the successful ones practice customer service and consistency. My scaler has been with me for 18 yrs. I still make him use the sheet protector over the formula and check it off with erasable markers he goes.
You can't stay in business with a little of this and a little of that. That's absurd! After 20 yrs. our customers can tell someone, Oh I'm bringing this great cake. If it is not exactly like it was 20 yrs. ago
you won't see them again. Consistency in a bakery is when the customer tells you," please make sure you put your label on the box so they know where it's coming from".
If a bakery is doing just cakes and cookies, it's possible they might use a digital or table top scale. If they are baking bread and don't have a balance scale, I promiss you, their freezer is larger than all refrigeration put together.
We use our freezer as a tool for production. Not for storage.
Only some, usually larger food establishments, can survive on consistency alone. Mickey D's. Although the cashiers and order takers have sort of a robotic consistency.
I have walked into small bakeries to spend a week consulting. If I see someone measuring with a gallon container or cups, I will usually express that when they convert all
of their formulas to weight I'll be back. Still leave the 600. invoice for the day. They bitch, I tell them the charge is very inexpensive compared to the quality and increased sales.