With Summer coming in, I'd say your room temps are starting to change(air conditioning?) and it's affecting your dough. If I were you, I'd try to find a better dough recipe that you can pre-ferment a day or so early at controlled temps. This will give you some consistency, which is what you need when your business depends on a consistent product. It may take some experimentation in the short term, but in the long run you'll save time, money and customers.