Which factor is least likely to impact the variety of meals offered in a dining facility?

The variety of meals offered in a dining facility is influenced by several critical factors, but the location of the facility tends to have the least direct impact. While the location may affect overall foot traffic, accessibility, and demographic of potential customers, it does not inherently dictate what types of meals can be offered.

In contrast, serving line capacity is crucial because it determines how many different dishes can be made available at any given time without overwhelming the kitchen or causing delays. Customers' dietary preferences are also significant because they directly influence menu design to cater to tastes and nutritional needs, making them central to meal variety. Seasonal ingredient prices affect the menu as well since fluctuating prices can determine which ingredients are cost-effective to use, thereby impacting the diversity of dishes that can be offered based on what is financially viable.

Given these considerations, while location may play a role in the operational aspects of a dining facility, it does not directly shape the variety of meals as profoundly as the other factors do.