I suppose most, if not all of you dear readers are not old enough to remember the Magic Pan restaurant. While reading the textbook “Service Management” by Fitzsimmons, I was taken back to the restaurant of my youth, and reminded once again of those wafer-thin crepes, and the delightful fillings that so often filled our Sunday afternoons.
The text book, in discussing quality control in delivering a service, mentions the “foolproof machine” that the Magic Pan designed to cook their crepes. I remember it like it was yesterday, and yes–it was a great example of standardizing a service delivery process. It was one of the “coolest” cooking devices I have ever seen. The device was a carousel that would hold the crepe pans upside down, while a circle of gas flames heated them from below. Rather than the traditional approach of pouring the “right amount” of batter into the pan, and then rocking the pan to cover the surface evenly, they literally flipped the idea on its head.
The “chef” would first place a pan, upside down, on the carousel, allowing it to make a few slow revolutions, and thus get up to temperature. After that, they would remove a pan, wiping the bottom of the pan on a towel that had been embedded with some form of “lubricant” (either butter or vegetable oil). They would then dip the underside of the pan (yes, the outside!) in the batter. Once coated, they would place the pan (again face down) on the carousel, where it would cook the crepe evenly. As a kid, I would love standing there and just watching, watching, watching…
This approach did a few things that guaranteed consistency of delivery:
- The batter on the bottom of the pan meant that they always had the “right” amount of batter for each crepe
- The constant rate of the carousel meant they were always cooked correctly, never over or under cooked.
- By having many slots around the carousel, they were able to “manufacture” a large number of crepes with only one chef.
All pretty doggoned innovative!
So, of course, thinking about the Magic Pan again after so many years set me off on a Google search for the demise of the ‘Pan, and perhaps to find some recipes. Well I found that, and more!
Let’s start with the “and more.” It turns out that the Magic Pan is back! Now the Magic Pan of my memories was a rather nice, upscale, yet casual, dining room with great food. The new Magic Pan is actually a “food court” provider of the same recipes. According to “Cathy2″ at LTHForum the Magic Pan has as the culinary roots to heart of the original, but appears to be an all new restaurant. As she writes:
I talked to the manager who advised they had the original chef-trainer from the old Magic Pan fly in from San Franciso to reproduce and train their people for several original Magic Pan dishes: Original Spinach Souffle Crepe; Original Chicken Divan Crepe; Original Crepe Suzette; Original Strawberries and Sour Cream Crepe; Original Chantilly Crepe and Original Cherry Royale Crepe. I remember vaguely the old Magic Pan closed abruptly I believe due to bankruptcy. The manager didn’t remember the circumstances, though he knew all 240+ Magic Pan restaurants closed in one day across the country.
Now, I find that to be quite interesting. All closed–in one day! Wow.
I am somewhat disappointed to learn that they are not using the same innovative cooking machine that I loved watching as a kid. According to Cathy2:
Magic Pan 2005 is no longer a sit down restaurant, it is a fast food crepe stall. There is no large ring of gas with upside down smooth bottom frying pans with dipped crepe batter cooking as it rotates over the circuit. Instead there are three large flat iron plates to cook the crepe batter. The cook selects from buckwheat, cornmeal or wheat flour crepe batter and pours a measured quantity on the pan. Using a t-stick paddle he smoothes and spreads the batter to the outer edges. Once cooked, the crepe is filled and presented to the customer.
I hope to someday learn more about the reasons for the demise of the Magic Pan, and perhaps even how widespread the “ROMP” (return of Magic Pan) may be. Until then, I will be trying out some of the recipes I found online, and seeking to take a trip down that culinary memory lane.
9 responses so far ↓
1 M. Smith // Feb 27, 2008 at 3:56 pm
I was a long-time customer of the Magic Pan at South Coast Plaza in Costa Mesa. It was a huge disappointment when it closed.
Where are the crepe fast food stalls located?
Thank you, and please do keep us informed.
2 Dan Buchanan // Mar 18, 2008 at 12:42 pm
The Magic Pan was started by Leslie and Paulette Fono, Hungarian refugees, in Aspen, Colorado (Leslie was a world class skier). Quaker Oats purchased and expanded the concept (adding Proud Popover and Engine House Pizza Co.) We growth and profit projections could not be met the entire chain was sold to a large distributor of Royal Crown Cola, who later closed it all down. The selling to Royal Crown was after my leaving the company and is not first hand knowledge but I believe it be correct.
I work for Magic Pan about 10 years, 5 years of which were in restaurant operations working in Beverly Hills, Denver, Costa Mesa and San Jose, Ca. I left the company as Manager of Financial Planning. Hope this fills some of the gaps. Dan Buchanan
3 Alyssa // May 1, 2008 at 7:32 pm
Dear Dan Buchanan and Steve Brady,
I so thrilled to learn anything about the demise of my childhood favorite! How lucky you were, Dan to work there in crepe heaven for 10 years! My absolute dream meal, which I still long for to this day is the split pea soup, orange almond salad; A delightful spinach crepe and a chicken divan crepe, followed by a Chantilly dessert crepe. I’d probably be 400lbs if the Magic Pan was still open, but I’d be a happy 400lbs. I’m actually researching the MP so I can re-create a meal for my sister’s birthday. I’m a novice cook, so I worry about the results, but if anyone has a link to recipes, I’d appreciate it, or even if anyone knows where one of those mall stands are in Los Angeles, I’d just as soon take her there. Better yet, Dan, why don’t you re-open the franchise and make us fanatics wildly happy?!
Thanks & happy eating.
4 mary // May 25, 2008 at 2:54 am
I was a manager at the E. Walton street location in Chicago in the 1980’s. I left about 4 mos. before the company closed.
This is what I can tell you from my experience. All products were made from scratch, everything!
The manager training program was brutal and almost like boot camp. I have since been through a few others and none compared to theirs.
The chefs that trained me at this location were with the company since the store opened and were very loyal. They were from India and were fabulous trainers and taught me so much!
This particular location was a 4 level restaurant . The firstfloor was used for restaurant business and sat approx. 100
the second was used for private parties and was a loft that looked over the garden section. A large big white brick room that exteneded all four floors.
the third floor and fourth floor was storage.
For many years however it was said that all four floors were in operation.
Each floor had it own kitchen with the exception of the fourth floor which was also used as offices.
It was a very fun place to work! It was very busy also.
What went wrong? To operate a restaurant exactly the same way today , would pretty much be impossible. The costs and labor and training it takes to produce that menu is very difficult.
So many foods are practically completely prepared for the chains today so that they do not need to pay a super skilled expensive kitchen staff.
The menu that Magic pan offered required so much prep and skill, to duplicate it on a large scale and deliver a consistant product sytem wide, is very difficult.
And yes the crepe wheel was very fun to operate. Magic pan also ws first to introduce the “Pasta Craze” and in the evening a saute chef would prepare delicious dishes such as, chicken alfredo florentine, fettucine carbonara, steak diane, and other wonder stir frys.
The desserts were to dye for with sensational fillers, and sauces, and an ice cream that was made to spec for only Magic pan , that had just the right butter fat content for melting in a crepe. ONe of my faves were Cherries royal and the peacan praline crepe. Not to mention the Chocolate mousse that was made from these huge 20# gharidelli chocolate bar.
Wow the memories
5 Steve // May 31, 2008 at 10:14 pm
In my life I have only visited two Magic Pan establishments. The first was in Eton Center, Toronto and the second in West Farms Mall, near Hartford Connecticut. Although I went only to two, I went to both a lot. There are not many places that stand out in my mind and often pop into memory like the Magic Pan. The food, the staff, the atmosphere were sheer delight. It is probably now 20 years later and I can still see and taste the Potage St. Germain and the Coquilles st Jacques. The thoughts and tastes transport me back to a time when life was simpler, but its pleasures so much more intense. What would I give to have bge able to revisit in real life this nostalgic place. I would revel in the love of wholesomeness and goodness and of the joy of being alive.
6 Nancy Fonagy // Jun 10, 2008 at 3:11 pm
I loved the Proud Popover in the Stanford Mall in San Fracisco. Is there any information of what happened to it or how to get the recipes from the restaurant? I would love to get them since I haven’t been there for about 30 years. Let me know how to get in touch with anyone who might have this information. Are there any more restaurants in the US?
7 Sherylann // Jun 20, 2008 at 4:30 am
The Magic Pan was my all time FAVORITE restaurant! I wish they were still is business, I have found nothing that compares and would love to see them open up again. I can’t imagine how these restaurants couldn’t have been successful. If anyone has more info or recipes please post. Thanks.
8 Renee Sasson // Jun 26, 2008 at 10:03 pm
I used to work for the Magic Pan in Philadelphia on Walnut Street. I absolutely loved their crepes. The Ham and cheese, the St. Jacques, the Chicken Divan, the Spinach, the Beef Bourgon-something, the Crepes Chantilly, the Beignets with brandied apricot or chocolate sauce, the pea soup with sour cream or sherry, or the turtle soup wth the same. I would love to see them re-open with the same recipes and their wonderful crepes made on the the pans in front of the customers. Even if they only opened a few of them in special tourist places, and instead of heating the crepes up in microwave ovens they might have the sauces heated on stoves in pots and dished out as the orders came in. The salads were good…fresh, too.
R. Sasson
9 D Strickland // Jul 4, 2008 at 10:39 pm
I worked at The Magic Pan (Oakbrook) while going to school (1976-1977) and remember it as one of the very best jobs I’ve ever had in my entire working life.
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