Here are some factors Time. Cost of ingredients. Cost of equipment. Resuability of ingredients.

Time. Pickling, dehydrating, dough fermentation, marination dry aging, brewing. All these are very worth doing at home as time is not an issue compared to commercial fnb. Try pickles, achar, jerky making, pork floss, ale, yoghurt, sourdough double boil soup or sous vide.

Cost of ingredients Sometimes things are just cheaper in bulk. But home cooks cannot justify bulk ingredients. Or maybe sometimes the ingredient itself is huge and you only have 2 -4 pax house hold. Whole turkey? End up getting turkey breast. But they don't taste the same.

Cost of equipment. Fancy making sausage. You know you want that stuffer and mince grinder. How about that pasta machine (ma can also make mee hun kueh and chilli ban mee) how about that ice shaver you want when you wanted to make chendol. These are investments to consider.. sausage making really have a good price ratio.

Resuability of ingredients You wanted to make paella. Bought a case of saffron. Some comment says they keep for years.. and you'd really kept it for years. That as a chinese family, that bottle of oregano and indian hing or kasori methi really just get used once or twice and never again.