I am starting to think of opening as shop, it is time. Which equipment do people think is a must and what can you live without?

Interesting. I've been doing this professionally for 11 years and have finally come to the realization that I do not want a shop. How did you decide "it's time"?

As for equipment, a reach-in in fridge and reach-in freezer (unless you have space fora walk-in), at least a 20 qt Hobart, convection oven, three compartment sink (probably required) but get big enough sinks, not just the minimum, a little 6 qt mixer, and tons of smallwares. Oh, and tables, tables and storage, storage and storage.

where do you work from if you don't have a shop?
I have a growing business and turn down loads of business each week for a few reasons. i don't want to go in to all the details, but I am ready to seriously look into it.