Most commercial breweries stick with a select number of strains and recipes*. They know how the yeast will perform, the right temps, the right cell count, O2, etc.
I have no plans to "go pro" but I do stick with a select number of yeasts/styles/recipes/ingredients, and I manage my fermentation temps. This allows me to fairly reliably know how a given recipe will ferment, and more importantly, what it will taste like. Been doing this for the last 3 years or so, and my beers have taken a dramatic leap forward in terms of quality and consistency.
*although this seems to be changing with the drastic increase in seasonals and one-offs, not always for the better. Many brewers treat these similar to "test batches," and frankly many of them shouldn't be released to the public, but there is a strong market for these products these days, and consumers are more than willing to shell out top dollar for something that may or may not be any good simply because it is rare/limited (aka white whale). These days, I personally find myself returning to longstanding classics that are more enjoyable and typically cheaper, instead of chasing the latest/greatest hype. /rant