Earlier quoted context omitted.
Stressed and burned out so he is opening a food business? What?? I operate a restaurant and I know about 50 people who do. Believe me - there is no shortage of stress and your just as likely, if not more so, to get burned out. Tell your friend to seriously think twice...
It's well known that food industry is stressful, but maybe the nature is different. It's more physical and less mental. Also more social (you interact with customers, kids, families, birthday cakes paint a different mindset) One of the hardest job I took, digging trenches (summer) which made me cry the first week, was one of the less stressful mentally too.
You have a 100# mix of french bread, and it isn't rising properly. Will it continue to rise if you leave it in the proofer long enough, because the water it was mixed with was too cold? Maybe the guy doing the mix forgot the salt, or the yeast (because trust me, unless you're doing the mixes yourself, those things are going to happen).
If the mix will rise eventually, how long will it take? How are you going to change the schedule of the bakes so that the oven is at the right temperature and the bread is finished baking before the local restaurant comes to pick up their daily order?
If the mix is missing an ingredient, do you have time to make a new mix? Do you have room in the freezer for the dead dough, so you can save it to stretch out other mixes? Do you have anything delicate in the freezer that might melt when you dump a hundred pounds of warm dough into the same space?
If you're making a new mix, do you need to order more flour now, because you're using more than you expected? How is this going to impact the rest of the mix schedule?
Repeat that chain of thought for every kind of bread or pastry your bakery sells. It's exhausting as hell, mentally.