Sponsored By

Spaghetti Factory cuts prices for anniversarySpaghetti Factory cuts prices for anniversary

Lisa Jennings, Executive Editor

January 4, 2010

1 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Lisa Jennings

PORTLAND Ore. The Old Spaghetti Factory is celebrating its 41st anniversary by rolling back prices on Pasta Classic entrees by 41 percent on Jan. 12 and 13.

The 40-unit, Portland-based chain offered a similar price rollback last year for its anniversary in a promotion that drew an estimated 41,000 guests who ate about 23,000 pounds of spaghetti, the company said Monday.

“Since then, our guests have been requesting rollback prices, and we’re happy to be able to extend the discounts again this year as a thank you to our loyal guests for their continued support,” said Chris Dussin, president of The Old Spaghetti Factory.

The discount is available for lunch and dinner during the two-day celebration. The special includes an entree, salad, bread, beverage and dessert, which will cost between $4.71 to $6.48 per person. Kids’ meals will be priced around $3 with the discount.

The anniversary menu includes spaghetti with tomato, meat, mushroom or clam sauce; spaghetti with mizithra cheese; a manager’s favorite; a potpourri sampler; Sicilian meatballs; and the Italian sausage entrees. The discount is not available for to-go orders.

Contact Lisa Jennings at [email protected].

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.