SIOUX FALLS, S.D. (KELO) — Justin Bovee started working at Fryn’ Pan as a teenager, bussing tables.
“Just a kid that was bored in the summertime and needed a job to do something so I wasn’t bugging my parents,” Bovee said.
At the time he never thought working in the food industry would become a longtime career.
“I was going to go into the Army, be a policeman once I turned 18,” Bovee said.
But over the years Bovee moved up the Fryn’ Pan ranks from cleaning tables to ultimately being co-owner.
“I just felt like family. I came to work and it didn’t feel like work if that makes sense,” Bovee said.
According to its website, Fryn’ Pan started as an offshoot of Country Kitchen.
Today there are seven Fryn’ Pans: three in Sioux Falls, one in Yankton, two in North Dakota and one in Minnesota.
The East 10th location in Sioux Falls is in the spotlight right now.
That’s because it’s celebrating 50 years.
“This location has a ton of residential regular customers,” Bovee said.
That includes Mark Narveson who lives in the neighborhood.
“I grew up on this side of town, and this always was the place,” Narveson said.
The Sioux Falls man has been eating at this East 10th location for decades.
“I usually get breakfast, but when they have ribs, I always order the ribs,” Narveson said.
“Breakfast is our main thing, but really a lot of people come for all-you-can-eat soup and salad bar, homemade pies, homemade soups, just the homemade aspect is what people like about us,” Bovee said.
Regular customers aren’t the only familiar faces at the restaurant.
Server Kayla Freer has worked at Fryn’ Pan for a total of 13 years.
The customers are one of the reasons she keeps coming to work each day.
“Honestly, just to see new people and new faces. And then I have regulars that come in and they come to see me, so it works both ways. I like to serve them their food and make sure they’re happy and send them on their way,” Freer said.
There are challenges that come along with being in the restaurant business.
“Prices are up for everybody. Prices of food. That makes it hard for people. You see customers come in and it’s been a while and you say, ‘Hey, I haven’t seen you for a while,’ and ‘Couldn’t really afford to come everyday like I used to.’ If people don’t have extra dollars, sometimes eating out is the first thing they cut,” Bovee said.
But Bovee says consistency is key.
“Be welcoming. Be a good environment for people, remembering their names or what they like to eat, just all those little details are what everybody likes,” Bovee said.
And he says Fryn’ Pan plans to keep using that recipe in the years to come.
“It’s got to go at least another 50 years. I’ve got at least 20 years of work left and somebody coming up as a busboy has got to take my job so, I forsee us being around for a long time,” Bovee said.
Fryn’ Pan will celebrate its 50th anniversary on July 31st with a breakfast special for $1.99.
It will run from 8:00 AM-3:00 PM at the East 10th location.
