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Manhattan Bagel adds lower-calorie breakfast itemsManhattan Bagel adds lower-calorie breakfast items

Paul Frumkin, Managing Editor

June 5, 2010

1 Min Read
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Paul Frumkin

Manhattan Bagel is hoping to attract more health-conscious consumers with the rollout of three breakfast items containing fewer than 400 calories each.

The fast-casual chain, which is owned by Denver-based Einstein Noah Restaurant Group Inc., will launch the three Lighter Side Breakfast Menu offerings June 30.

Einstein Noah teamed up with The Dannon Co. to offer a parfait made with Activia yogurt. The parfait is topped with fresh strawberries, blueberries, and crunchy granola, and contains 220 calories.

The other items are an Italian Egg White on Multigrain Toast and an Ancho Egg White Bagel Sandwich. The Italian sandwich includes egg whites, turkey sausage, roasted red peppers and garlic herb cream cheese, and has 398 calories. The ancho sandwich features egg whites, turkey sausage and ancho salsa on a whole-wheat bagel, and contains 370 calories.

Jeffery O'Neill, chief executive of Einstein Noah, said the egg white sandwiches have been spiced up "with ingredients that provide a great taste to kick off the morning."

As of its March-ended first quarter, Einstein Noah operated or franchised 691 restaurants, including 73 Manhattan Bagels.

Contact Paul Frumkin at [email protected].

 

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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