Build Your Own Bars--2026's Top Catering Trend

If 2024 was the year of convenience, 2025 will be annointed the year of choice. Across CaterCow’s nationwide corporate catering marketplace, one trend is dominating menus and customer demand: the build-your-own bar.

From tacos to pizza to burgers and even acai bowls, companies are gravitating toward customizable catering options that make feeding groups easier, more festive, and more inclusive. And the numbers aren’t subtle—demand for build-your-own concepts on CaterCow has surged 21% year-over-year, making it one of the fastest-growing categories in workplace and event food.

But the real story lies beneath the headline. Some categories are skyrocketing, while others are cooling off. Here’s what we’re seeing—and what it says about how people will want to eat in 2026.

The Build-Your-Own Boom: What’s Driving It?

1. Personalization is now a workplace expectation

Offices today have more dietary preferences to accommodate than ever before—vegetarian, gluten-free, dairy-free, halal, keto, you name it. A single “set menu” often can’t satisfy everyone.

Build-your-own bars solve that problem by:

• Letting each person customize their meal
• Reducing guesswork on portion sizes
• Ensuring inclusivity without extra coordination

It’s no surprise HR teams and office managers love them.

2. They turn lunch into an experience

A taco bar or pizza-building station feels like an event, not just a meal. Teams talk about it, engage with it, and share the experience—key drivers of employee satisfaction and in-office engagement.

Even foods that have a cooking component (like a pizza bar) will stimulate conversation between employees as the wait.

3. They travel well and scale easily

Caterers appreciate that these setups are operationally smooth: ingredients are prepped in bulk, stay fresh longer, and allow for efficient service for groups ranging from 10 to 300.

The Fastest-Growing Build-Your-Own Categories of 2025

Across CaterCow’s marketplace, the following categories are driving the 130% YoY surge:

Build-Your-Own Taco Bar: +47%
The biggest winner of 2025. Tacos already dominate workplace catering, but customization pushes them into a new league.

Build-Your-Own Sandwich Bar: +48%
A surprise breakout. Interactive dessert bars are trending for celebrations and holiday events.

Build-Your-Own Burger Bar: +32%
A classic elevated for hybrid workplaces seeking comfort food with flexibility.

Build-Your-Own Ice Cream Bar: +23%
A massive breakout category. Offices love the creativity—think DIY toppings, sauces, and personal-size crusts.

Build-Your-Own Yogurt Parfait Bar: +65%
Great for grab-and-go work cultures—roll it yourself, exactly how you want it.

These categories all share one thing: fresh, modular ingredients and a fun, interactive setup.

And What’s Cooling Off?

Not every DIY concept is thriving. Some smaller formats are trending downward in 2025:

Build-Your-Own Cupcake: -36%

Build-Your-Own Charcuterie: -7%

Build-Your-Own Avocado Toast: -7%

Build-Your-Own Baked Potato: -3%

Why Customers Are Choosing Build-Your-Own More Than Ever

Based on CaterCow ordering patterns and customer feedback, here’s what’s resonating most:

Flexibility for hybrid teams

People come into the office on different days. BYO setups reduce waste and accommodate varying arrival times.

Better for dietary needs

Instead of pre-setting meals, BYO bars let diners control allergens, carbs, proteins, and sauces.

Great for team building

There’s something uniquely bonding about assembling your own taco with coworkers.

Higher food satisfaction scores

Build-your-own concepts consistently receive some of the highest CaterCow satisfaction ratings, especially around freshness and variety.

CaterCow Restaurant Partners are Adapting to the Demand

For restaurants and caterers looking to grow in 2026:

✔ Consider adding a modular, build-your-own format to your menu.
✔ Keep ingredients fresh, simple, and easily mix-and-match.
✔ Offer vegetarian, vegan, and gluten-free options as part of the setup.
✔ Lean into themes—Mediterranean bowls, poke bars, pasta bars, ramen bars, etc.

Consumers want choice, and they’re willing to pay for it.