Costa Vida
Catering at Costa Vida
Catering takes the counter line to your office, school, or family event. Tickets slide sideways while tortillas press fresh.
How catering works
Catering takes the Costa Vida counter to your office, school, or family event with pans of rice, beans, proteins, toppings, and tortillas or chips. Guests build burritos, bowls, or tacos to taste, which simplifies mixed diets and picky eaters. Formats scale from ten-person team lunches to larger celebrations.
Costavida catering stays close to the build-your-own burrito bar idea, with fresh toppings doing the work. Use this page to choose a format, plan quantities, and prepare a clear request.
Three formats
Burrito bars suit mixed groups
A burrito bar lays out tortillas, rice, beans, one or two proteins, lettuce, cabbage, pico, cheese, sour cream, and salsas so guests assemble wraps or bowls. It handles vegetarians and lighter eaters without separate orders.
Taco setups for hands-on meals
Taco catering uses tortillas, proteins, and toppings in smaller portions so guests build two or three tacos each. It works well for evening events where people graze and return to the table.
Boxed bowls and individual lunches
Boxed meals suit staggered shifts, classrooms, and field sites. Each box holds a bowl or salad with protein and toppings, plus salsa on the side.
Names or diet marks on lids speed distribution. Order a few extra vegetarian boxes, they go first.
Marking board
A short plan beats a big spreadsheet. These portions reflect how guests eat at a build-your-own line, not a plated dinner.
For adults, plan one full burrito or bowl per person plus a modest buffer for big appetites. Chips and a side add volume without adding much complexity.
Estimate three tacos per adult when tacos are the main food. Smaller portions invite grazing, so keep proteins and tortillas refilled in waves.
Place requests several days ahead for weekdays and earlier for graduation season, holidays, and Friday lunches. Confirm pickup time, serving supplies, and whether chafing support is included. Keep hot pans covered until serving starts, and hold cold toppings in shade or refrigeration until the line opens.
Share your headcount, date, and pickup or delivery needs when you inquire. Add serving window length and a phone number for day-of changes.
Budget tiers without guesswork
A single-protein bar with basic toppings covers team lunches and school staff days. Two proteins plus guacamole or extra sides fits celebrations and client-facing events. Boxed individual meals help when attendance shifts hour by hour. Choose the tier that matches your schedule, not just headcount.
Other chains handle groups differently, which helps set expectations. El Pollo Loco leans on fire-grilled chicken meals and family portions for protein-first crowds. Fuzzy's Taco Shop suits social taco and nacho spreads where the room stays lively.
Questions about pickup, supplies, or timing? The restaurant you contact confirms the details.
What to include in your message
A clear catering note lists date, time, address, guest count, format preference, proteins, and any allergies or vegetarian needs. Mention serving window length and whether you need utensils, plates, or napkins. Add a phone number for day-of changes.
Date, time, and address, plus how long the serving window runs.
Guest count, format preference, and protein choices.
Allergies, vegetarian needs, and supplies: utensils, plates, napkins.
The contact page on this guide explains how inquiries are handled. Costa Vida Fresh Mexican Grill, 3101 N Ashton Blvd, Lehi, UT 84043. Monday – Saturday: 10:30 AM – 9:00 PM. Phone +1 801-727-7002, email [email protected].
Several days ahead for weekdays, earlier for graduation season, holidays, and Friday lunches.
A burrito bar covers it: rice, beans, and fresh toppings let vegetarians and lighter eaters build their own plate without a separate order.
State your preference, headcount, and serving supplies in the first message, then confirm pickup time and chafing support with the restaurant.