A taco bar is the office lunch people actually turn up to
Attendance at a catered office lunch is not guaranteed, and the office manager knows which orders fill the room. A taco bar fills it. It is the one format where the lunch is mildly an event, and people leave their desks for it.
It is also genuinely fast. Fillings in warmers and a self-serve toppings line move forty people through in fifteen minutes with nobody plating, which matters when the room has to be back on a call.
Our al pastor is beef rather than pork — which in an office is the difference between a menu everyone can eat and a menu with a quiet asterisk.
- Birria, barbacoa, al pastor, chicken tinga and steak — all zabiha-sourced
- Warm tortillas, pickled onion, cilantro, lime and two salsas, labeled by heat
- Mexican rice, refried beans, elote, guacamole and chips
- Horchata, agua de jamaica and agua de tamarindo
Two to three per person, and label the salsas
Plan two to three tacos per adult — about 4 to 6 ounces of cooked filling and two to three tortillas each. Those come from consumer taco-bar sources rather than trade figures, so treat them as a planning bracket; your proposal carries the itemised numbers.
The office-specific detail is the labelling. At a party someone asks which salsa is hot. At a desk lunch they do not, and the person who guesses wrong remembers it. Every salsa goes out marked.
Self-serve means no queue and no server
A taco bar needs no staff on site once it is set, which is both cheaper and less disruptive than a format that puts a stranger in your office for two hours.
We set, label, and leave a written line order so the last person through finds the bar in the same state as the first. Collection is arranged for after the meeting rather than during it.
