The LuLac Edition #5, 588, March 1st, 2026

 

FOOD-TASTIC 

NEWS

DUNKIN’S BIG 

CUP OF J AVA

Dunkin’ is testing 48-ounce “bucket” versions of its iced coffee and Refresher drinks at select locations in New Hampshire and Massachusetts, priced between $7 and $10.

The oversized drinks have quickly sold out in several stores, suggesting strong early demand for the social media–ready format.

Inspired by last summer’s viral “coffee bucket” trend, the test could make Dunkin’ the first national chain to scale the concept if successful. The oversized plastic tubs, which come with carrying handles, are currently being tested in fewer than 10 stores. 

 

BURGER KING

REPURPOSES THE HERITAGE WHOPPER

 

Burger King has spent the better part of three years considering how it could elevate the Whopper. And two of those, brand president Tom Curtis says, were figuring out what it better not do.

The Whopper is a burger with nearly 70 years of equity, having entered the arena in 1957 for 37 cents. So, it had to strike the “right magnitude of adjustments.”

“You want to treat the Whopper like it’s a super model,” he says. “And you want to put them in tuxedo. You don’t want to put them in a leisure suit.”

Burger King on Thursday announced “elevations,” not “changes,” to one of fast-food’s most iconic items—the first updates in nearly 10 years. This round, like many adjustments of late for the chain, were inspired by guest feedback. Curtis, who recently shared his phone number to hear directly from customers (more on this later), has been gathering feedback on the Whopper for years through a “listening campaign” that started when he arrived in 2021 after more than three decades with Domino’s.

It began as granular as asking leadership to wear Burger King logos so they could hear from people in restaurants, airports, and everywhere in between.

Curtis says Burger King wanted to elevate the Whopper “for a while,” but it’s a delicate process. They tested tweaks and moved deliberately. “The combination of ingredients is pretty well revered,” he says.

What Burger King landed on and finalized Thursday boils down to enhancing points that don’t concern the flame-grilled beef itself. And that complement the fact, Curtis says, the brand tops the Whopper with daily fresh-cut vegetables, like tomatoes, onions, and pickles.

This materialized threefold: Burger King customers suggested the bun could use improvement. Sometimes it showed up smushed. Sesame seeds were falling off.

Secondly, they wanted creamier mayonnaise.

Lastly, and in line with the bun, the packaging could use a fresh look.

Burger King discovered the right approach about a year ago and set out to measure response.

“When you bite into it,” Curtis says, “you’ll get everything that you love about a Whopper.”

I love the Whopper but have curtailed my consumption to get Junior Whoppers at the 2 for 5 maybe twice a year. Back in the fat old days, I used to love cold whoppers too. 

So you can bet I’ll try the new one, even if I eat it in increments.(AP, LuLac)