Spaghetti Warehouse turned 40 this year, and company executives are working to freshen the casual-dining concept. Earlier this summer, the Irving, Texas-based chain introduced five new entrees and two appetizers, including inspirations from Asia (Kung Pao Chicken Spaghetti) and from the sea (Grilled Salmon and Basil Cream Fettuccini). Azam Malik, president and chief operating officer of Spaghetti Warehouse Restaurants Inc., said the new items met “the latest trends for ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?