What kind of flour are you using? Pendleton POWER flour, Pendleton MONDAKO, Gold Medal All Trumps flour, etc...
This information will allow everyone to give you some feedback.
Also, what is your current recipe?? How much water are you adding? Do you keep a log of measurements so that when it turns out good, you have a record of what you did that works the best for you?
Finally, have you contacted the Company that makes the flour you use? Most often, they will put you in touch with a representative of their company to help you. Companies want you to keep using their products, so they will be very helpful, especially for a restaurant that is using 50 lb bags on a regular basis. They might even send a sales rep out to your place to show you how to make the dough. SERIOUSLY, they want to keep your business.