Marlon - If I were to still use room temp fermentation, I would adjust the yeast and hydration to suit the temperature on any given day, same as a home setup. But that would be assuming I still used sourdough. I might want to switch to CY for consistency and ease. Then I might consider refrigeration for consistency as well.
In regards to mixing, Anthony Mangieri, when he was in NYC, used to mix all the dough by hand. Day in day out. I think it got to be taxing to say the least, and he relented towards the end of his stint there. Most definitely I would get a fork mixer.
I guess it all boils down to how artisanal you want your dough to be.