Build-your-own bars and stations have been trending upward for several years, and fans of customization—both staff and guests—fully support them. But they are losing favor at some operations. One reason may be portion control—customers tend to pile on too much food and create more waste. The labor shortage may also be contributing to the decline, as build-your-own concepts sometimes require more advance prep work. And DIY orders can slow down the line during peak service. Customization has its pros and cons.