I'm a hobbyist scaling to larger production, share your best workflow/maintenance tips!

Hi all! I’m a small home roaster (About a kilo/week until now) after positive feedback I’ve decided to scale and offer my coffee to a small bakery to the tune of 7kg/week! I’m looking to prevent “newbie” mistakes when switching into larger production! If you have any information that could be relevant to me please let me know! Thanks in advance!