RO is not needed. I brew with tap water in a beach community. I get my water tested annually and it is consistently ok. I do minimal salt adjustment and the same salts for every batch(balanced 2 on here). Partially because i dont have filtration so i can only adjust my water a little. You only need RO if your water is very bad. Every dollar saved when starting up is super important.
Commercial brewing is all about scale. RO for homebrewing is fine because you arent really worried about utilities. RO wastes alot of water and forces you to add back minerals that you already had. In my previous brewery we had large charcoal and particulate filters, but that was basically all we did as far as filtration. We added Gypsum and CaCl2.
Brothers are good helpers.
One big thing that people dont understand going from homebrewing to commercial brewing is proper CIP Practices and chemicals. You will need to transition from PBW and Star san to heavier duty chemicals like Sodium Hydroxide, Nitric phosphoric acid, and Peracetic. Proper cleaning techniques are easy, but they are not something that a homebrewer knows right off the bat. A floor pump cart, CO2 bulk container, Brew hoses, Hydrometers, Fill heads, etc. are all things that you will need.
It might be worth while to spend some time at your local brewery volunteering to learn some stuff. They can also be an invaluable resource in the future. I dont know the industry there though, they may tell you to leave them alone. The states brewing culture is very different then in europe.
if you are serious about this project, start working out recipies. repeat them and fine tune them before you get started. Scaling them isnt too difficult, but the system might take some time to get used to so having the recipes nailed down is a good thing. Start sharing bottles with locals and friends. get your name out there asap. Feed back is important from others.
I can help you with some of this, but im not physically there...