Coffee is one of the most scrutinized objects in all of food and beverage. People are loyal to their brands, their particular styles of roasts, and certainly their preparation methods. From standard drip coffee to the French press, to a super-automated coffee machine designed for high-volume commercial use, there's a wide range of options available.

Whether it's a K-12 school cafeteria or a fast casual coffee shop, space is limited in just about every foodservice operation. Today, there's also a growing need for businesses to consider additional profit centers by expanding menu selections (or even adding them in the first place) or increasing throughput to accomodate more customers. Here's how.