One of the keys, in homebrewing or in pro brewing, is to pitch the proper amount of yeast at the very beginning. Keep fermentation temperatures under control, and that's about it. In the beers I've checked, FG has always been reached in 3-5 days.
Conditioning can take place in the fermenter, as the reason the pros move the beer to the bright tank is to start another batch in the fermenter. But if you want to use a bright tank as well, that's fine. I package almost all of my regular beers at day 10 or so, and dryhopped beers at day 13-20, depending on how busy I am. But I have packaged beers on day 7.