When it comes to front-of-house (FOH) cafeteria design, the details matter—and often, they’re the details you don’t know you don’t know. We sat down with Dave Bonfield, P3 Equipment Specialist with over 25 years of experience, to talk about what schools should consider when planning serving lines.

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.