Old Spaghetti Factory celebrates 50th anniversary with 1970s prices

Duan Tran started at the Old Spaghetti Factory as a dishwasher nearly 30 years ago.

Now, he's a partner at its New West locationand the kitchen manager in Gastown, overseeingthe dinner rush.

"It's a little bit crazy. But my guys handle it," he said.

Volume: it's a recipe for success that's kept the Old Spaghetti Factoryopen for five decades.

Three times a week, the Gastown location alonecooks up 74 pounds of ground beefand more than 88 kilograms ofcannedtomatoes and spices in a 40 gallon container.

"In the summertime, it's a little bit more," saidTran.

The chain expects to serve 2.6 million across Canada this year.

Beyond the garlic bread, the defining feature of the Gastown restaurant is a genuine historic B.C. Electric trolley outfitted with half a dozen tables.

"I promise you, the number of times spaghetti has been dumped going up those stairs is significant," said Peter Buckley, president and CEO of the chain's Canadian branch.

The menu at the Gastown establishment hasn'tchanged all that much since it opened in 1970. Dinner stillcomes with salad, bread andSpumoni ice cream.

But there are two notable differences. Most pastas used to cost $1.95. And they used toservesomething called "Spaghetti with Chicken Liver Sauce."

Tuesday, to celebrate its 50th anniversary, the pasta chainis bringing back its original menu, complete with the original prices. All food sales will be donated to the B.C. Professional Fire Fighters AssociationBurn Fund.

"At the end of the day, I'd hope that we get close to $10,000," said Buckley.

"It gets hard to get to a big number, when you're dealing with a couple of dollars."

The promotion is takingplace March 3 at the 53 Water St.location until 8 p.m.

Buckley says the chain tries to keep its food costs down, but even dry noodles and sauce can't cost $1.95 any more.

"Not unless we're going to lose money, not a hope."