Pasta Hut Is The New Name For Pizza Hut

After 50 years of delivering great pizza, today Pizza Hut revealed that efforts are currently underway to rebrand the chain as Pasta Hut in conjunction with the arrival of its new Tuscani Pastas, which are available starting tomorrow.

Speaking to employees at a celebration for the launch of the new pasta offerings, Scott Bergren, Pizza Hut CEO, described the large-scale changes the company has made to support this new direction:

— All exterior signage at Pizza Hut’s Dallas headquarters facility has been replaced with the new Pasta Hut logo.

— A national print and television advertising campaign begins today, proclaiming “Pizza Hut is now Pasta Hut.”

— The company’s Web site has been redesigned, including the new URL www.newpastahut.com, the new Pasta Hut logo and a message for consumers: “Pasta so good, we changed our name to Pasta Hut!”

— Pizza Hut restaurants across the country have begun installing banners that read “Coming Soon … Pasta Hut.”

“For 50 years we’ve been all about pizza,” said Bergren. “As we’ve prepared for the launch of our new line of Tuscani Pastas our customers have consistently told us these pastas are so good we should change our name to Pasta Hut. Starting tomorrow, Pizza Hut is Pasta Hut.”

Tuscani Pastas will come in two chef-inspired styles — Creamy Chicken Alfredo and Meaty Marinara. Both feature Rotini pasta and a delicious blend of sauce and cheese that’s added to the pasta before it is oven baked. Each three pound serving of Tuscani Pastas costs $11.99 and includes five freshly baked breadsticks.

Tuscani Pastas can be ordered online at http://www.newpastahut.com, or through the company’s newest method of ordering, Total Mobile Access, using text messaging or mobile Web on your cellular phone.

Pasta Hut, the world’s largest pasta restaurant company (that also serves pizza) has nearly 6,200 restaurants in the United States. Those hungry for more information can go to the official Pasta Hut Website at http://www.newpastahut.com.

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Written By James Huliq

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