A partir da próxima semana, os amantes de Harry Potter poderão ter um gostinho da saga com a oferta limitada da Krispy Kreme e Warner Bros. Discovery Global Consuer Products.
A marca, que chegou há cerca de um ano Brasil, aposta em quatro novos sabores inspirados nas casas de Hogwarts – a famosa escola de magia do universo: Grifinória, Sonserina, Lufa-Lufa e Corvinal.
Para a primeira casa, o donut será recheado com creme de biscoito com especiarias, coberto com glacê vemelho e finalizado com crumble de biscoito e decorações amarelo e dourado, remetendo à Grifinória.
Já para a Sonserina, o donut será coberto com creme sabor matcha, finalizado com uma decoração de biscoito de chocolate e o brasão da casa.
O terceiro donut será recheado com geleia de maracujá, coberto com glacê amarelo-dourado, decorado com lâminas de amêndoas e finalizado com glacê preto, além da decoração inspirada na Lufa-Lufa.
Por fim, o donut carro-chefe da casa, o Original Glazed, virá com uma cobertura de sabor blueberry, finalizado com confeitos azuis e decoração que lembram a Corvinal.
A pré-venda estará disponível no iFoodde forma exclusiva entre os dias 26 e 29 de outubro, enquanto as vendas gerais nas lojas físicas, como o estabelecimento principal, quiosques e drive-thru passam a ser comercializadas a partir do dia 30.
One of Italy’s most prized seasonal delicacies is returning to the Algarve this November, with Gusto by Heinz Beck serving a seven-course menu dedicated to the celebrated white truffles of
Andy Burnham has stockpiles of beans, soup and Twiglets in case of a civil emergency, he has said, adding that a new government campaign was not reason for panic buying.
The prime minister was questioned on his domestic supply situation after the Be Ready campaign advised households to have enough bottled water and long-life food to keep going in case of an emergency, such as one caused by a weather event or cyber-attack.
Customers at America's biggest buffet chain can pile their plates high with steak, shrimp and comfort food favorites, but behind the all-you-can-eat spread is a carefully calculated balancing act, according to a new report.
Golden Corral has developed a sophisticated system to keep the buffet model viable despite challenging economic conditions, The Wall Street Journal recently reported.
The chain, with roughly 350 restaurants across the U.S., predominantly in the South and Southeast, offers about 150 different buffet items. What customers might not realize is that they are carefully arranged into "modules" that mix expensive and inexpensive foods, CEO Lance Trenary told the Journal.
Pricier items like meat and seafood are paired with lower-cost items like hush puppies and french fries. Meatloaf goes side-by-side with potatoes, gravy and green beans, for example.
"We have to be pretty creative in the way that we present our menu," Trenary told the Journal.
The chain also has to adapt to changes in the market.
As beef prices have shot up, Golden Corral added a bone-in fried pork chop as a cheaper alternative to sirloin.
The pork chop costs the chain only about 40% of what the sirloin costs, so every customer who chooses pork instead of steak helps reduce Golden Corral's overall food costs.
Quality also matters more at a buffet, where customers can simply discard a poorly prepared dish and return for something else.
Golden Corral tries to prevent that by keeping food fresh, making about 80% of its buffet items in-house and preparing only what it expects customers to eat. The chain uses demand data to forecast needs in 15-minute increments rather than cooking large quantities in advance and leaving them under food warmers.
But the careful approach doesn't mean it has been smooth sailing for Golden Corral.
"This has been a difficult year for us, don't get me wrong," Trenary said. "We are trying to at least tread water."
About 38 cents of every dollar Golden Corral brings in goes toward food, while the chain is trying to keep its dinner buffet priced below $20 at many locations.
Selling drinks separately helps bring in additional revenue, but rising food and other costs are making the all-you-can-eat model increasingly difficult to sustain.
Still, the promise of getting more food for a set price remains appealing to budget-conscious diners and other restaurant chains have leaned into that appeal, according to industry data.
Red Lobster, Applebee's and Olive Garden are among those offering different types of unlimited promotions.
Companies that sell paper cups, plates, delivery containers, and similar packaging to restaurants say that they're seeing less demand from US businesses.
Essity, a Swedish company that sells paper towels and cleaning supplies to businesses, including restaurants, said on Thursday that the dining pullback in the US was affecting sales. The company's sales volumes and prices in the US fell during its third quarter, it said.
"Consumers are not going out to restaurants as much as they do in Europe," CEO Ulrika Kolsrud told Reuters on Thursday.
Finland-based Huhtamaki Oyj, which makes disposable cups and takeout containers for fast-food restaurants, said that second-quarter sales in North America decreased.
Analysts at Jefferies wrote that results in the region, which accounts for about one-third of Huhtamaki Oyj's sales, will likely be hurt by lower consumer spending at fast-food chains in the US.
Higher prices at some chains, and many consumers still working from home, "have impacted sales volumes, and ultimately packaging demand," the analysts wrote earlier this month.
With wages stagnant and the lingering effects of inflation, many diners are eating out less. Those who are still spending tend to look for good deals — a trend that has tested value menus at fast-food chains like McDonald's and benefited others, such as Chili's, which offered deals that got consumers ordering.
That doesn't necessarily mean Americans have stopped spending on restaurant food altogether. Many diners are still willing to pay for food delivery, a trend that has bolstered results at DoorDash and Uber.
Natendrea Jones has been cooking seafood for more than a decade. In 2026, a viral food review brought her more than 300 orders overnight.
Natendrea Jones
Natendrea Jones used Facebook Marketplace to market her seafood-catering business.
A viral TikTok review in May brought her more than 300 orders overnight.
Jones now runs Red's Garlic Seafood from her home kitchen and hopes to expand into a food truck.
When TikTok food reviewer Gabriel Rivera DMed Natendrea Jones about her seafood this spring, she assumed it was a prank.
"I thought somebody was playing a joke," Jones, 36, told Business Insider.
The South Carolina native had spent years trying to turn her cooking into a full-time business. She grew up surrounded by home cooking and began earning money young, first by preparing salads for neighbors and family cookouts, then by doing hair and nails.
Cooking remained a side hustle for more than a decade. Jones made seafood platters for friends and occasionally sold pans, but hair and nails paid the bills.
A viral food review brought 300 orders overnight
Jones had been posting her food on Facebook Marketplace for years. The platform didn't strike her as unusual: As a hairstylist and nail technician, she'd previously used Craigslist to find clients.
"I would always post on Facebook Marketplace because that was like my Craigslist," she said. "I was a Craigslist girl."
Meanwhile, Rivera had built a following of more than 2 million on TikTok by ordering food through Facebook Marketplace and reviewing it from his car. When he found Jones' listing, he offered her $200 to make him anything she wanted.
Jones prepared a pan overflowing with snow crab legs, lobster, shrimp, oysters, and fixings. It was not yet a menu item, she said, but it would soon become known as the "Gabriel Special."
When Rivera posted his glowing review in May — "her seasoning is on another level," he said between bites — Jones woke up to a flood of orders.
"I checked my Square. I had literally over 300 orders," she said. "I dropped my phone. I dropped to my knees."
Jones said she generated $50,000 in sales over the following two weeks and later surpassed six figures in sales. She used some of the money to buy supplies, such as new pots and pans.
Going viral created new problems
The sudden growth was exciting, but it was also difficult to manage. Jones enlisted help from family members early on, refunded some orders, and said some customers waited as long as a month for their food.
"There's no way I can do 100 orders in a day," she said. "This type of motion is new to me."
Jones named her catering business after her late father, who was known as "Big Red."
Courtesy of Natendrea Jones
The pace eventually caught up with her. About three weeks after the review went live, Jones said she had to pause orders for a day to reset and catch up on sleep.
"The adrenaline was there, but I crashed," she said.
Since then, Jones has built more structure into the business. Customers order through her website, which adjusts pickup dates based on demand. She uses preorders to determine how much inventory she needs and now schedules pickup windows. On busy days, she said, her home-kitchen operation can handle 50 to 60 orders.
She still gets inquiries through Facebook Marketplace, but said most sales now come through Instagram and TikTok, where she has built sizable followings.
The business behind the seafood platter
Jones' best-selling platters are not cheap to produce. She buys seafood in bulk, along with fresh corn, potatoes, garlic, butter, edible flowers, packaging, and other ingredients. She estimates that she spends roughly $20,000 a month on supplies, though costs fluctuate based on order volume and seafood prices.
"People just say, 'More money, more problems,'" she said. "Sometimes I'll have moments where I don't see money at all — the money is gone, but it comes right back because that's a business."
Jones' pans are topped with edible flowers and served with her signature garlic sauce.
Natendrea Jones
Her signature sauce is central to the business, she said. Jones spent nearly eight years refining it and is protective of the recipe.
"My sauce is everything — because anybody can make a seafood boil, but how is your sauce?" she said. "I make my sauce from scratch and love and magic."
Jones and her family live in Summerville, South Carolina, where she operates Red's Garlic Seafood from her home kitchen.
Natendrea Jones
The business is named Red's Garlic Seafood after her late father, who was known as "Big Red." He was a chef who had hoped to open a family restaurant, Jones said.
Her next goal is a food truck, though she's taking her time to secure the vehicle, permits, and licenses needed to operate it.
"I want to do everything the smart way," she said.
Eventually, she hopes to open a brick-and-mortar restaurant. For now, she said she focuses on making each platter with the same care she brought to Rivera's order — the one that changed her business overnight.
"I make sure every pan has the flavors that it needs," she said. "I put the love and effort into the pan."
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