Grit Won’t Quit: Chef Series — Chef Chris Brandl on Passion, Pressure, and the Reality of the Restaurant Business
Season 2 of the Grit Won’t Quit Podcast is officially underway, and we’re kicking things off with something special: the Chef Series. In this recurring segment, host Tom Mirabella teams up with veteran chef Mike Jurusz to sit down with some of the most respected culinary professionals in the region for honest, behind-the-scenes conversations about life in the restaurant industry.
This isn’t a highlight reel of career achievements. Instead, it’s about the grit—the realities of running restaurants, the highs and lows, and everything in between.
The first guest in the series is Chris Brandl, chef and owner of Brandl., a long-standing dining destination on the Jersey Shore. In this candid conversation, Brandl shares how he built his restaurant from the ground up, the meaning behind the famous period in the restaurant’s name, and the realities of operating in one of the toughest industries out there.
The Origin of Brandl. — And the Meaning of the “.”
Before launching his restaurant, Brandl had already built a reputation in the culinary world. But his path to ownership wasn’t exactly smooth.
After opening the Mahogany Grill in the early 2000s, Brandl found himself in a difficult business situation that ultimately forced him to walk away from something he had created from scratch. Instead of letting that setback end his career, he regrouped and searched for a fresh start.
That opportunity came when he took over a restaurant space previously known as Bell Luna.
But Brandl wanted to make a statement.
So he flipped the sign and renamed it Brandl.
The period wasn’t an accident.
It was intentional.
A declaration.
A punctuation mark that essentially said: This is my name. My work. My vision. Period.
He closed on the restaurant on December 12, 2002, and raced to open the doors just days later—making sure they were ready before Christmas Eve, one of the busiest nights of the year.
Nearly 25 years later, that decision proved to be the right one.
Success in the Restaurant Industry Isn’t Fame — It’s Longevity
In the culinary world, success is often associated with awards, television appearances, or social media buzz.
But chefs like Brandl see it differently.
For them, the true measurement of success is simple: how long you can survive in the business.
Restaurants are notoriously difficult to operate. Even highly talented chefs often fail when they step into ownership because running a restaurant requires far more than cooking skills.
You’re managing:
Staff
Inventory
Food costs
Rent
Utilities
Customer expectations
And endless daily problems
And those challenges have only intensified in recent years.
The Three Costs Crushing Restaurants Right Now
According to Brandl and Jurusz, today’s restaurant operators are fighting a constant battle against three rapidly rising costs:
1. Food and Supply Costs
The “backdoor” price—the cost of everything coming into the restaurant—has skyrocketed.
Food, paper goods, and kitchen supplies have increased dramatically, in many cases 20–30% or more.
Restaurants can’t simply absorb those costs indefinitely, which means prices inevitably rise for diners.
2. Labor
Labor has become one of the most difficult aspects of restaurant management.
Wages have increased significantly, and while better pay is important, it creates new pressure on already tight margins.
The challenge is compounded by increased job mobility—if one restaurant won’t pay the requested wage, another often will.
The loyalty that once defined restaurant teams is much harder to maintain.
3. Utilities
This is the expense many diners never think about.
Electricity, gas, refrigeration, and waste disposal costs have surged—sometimes by 40% or more.
When you combine these increases with rising food and labor costs, restaurant profit margins become razor thin.
In many cases, the slice of profit left for the owner is smaller than people realize.
As Brandl explains, if restaurants charged what they truly needed to in order to maximize profit, many dishes would exceed $100 per plate.
But pricing reality—and customer expectations—don’t allow that.
The Customer Isn’t Always Right
One of the more candid parts of the conversation revolves around customer expectations.
While restaurants deeply appreciate their guests, Brandl points out that many diners forget a simple truth:
Restaurants are businesses.
During high-demand holidays like Valentine’s Day, seating times must often be limited to keep tables moving.
It’s not about rushing guests.
It’s about survival.
If a table sits for three hours during a fully booked holiday service, that lost seating can significantly impact the night’s revenue.
Balancing hospitality with operational reality is one of the most difficult parts of running a restaurant.
Building a Team That Feels Like Family
Despite the challenges, Brandl credits much of his success to the team around him.
Several members of his staff have been with him since the restaurant’s earliest days.
That kind of longevity is rare in the industry.
The key, according to Brandl, is creating a culture where employees feel ownership in the restaurant.
Instead of “my restaurant,” the mindset becomes “our restaurant.”
When staff members feel that sense of pride and responsibility, they treat the business differently—because they’re invested in its success.
The Chefs Who Shaped Chris Brandl
Like many chefs, Brandl’s career was influenced by mentors who helped shape his culinary philosophy.
Among the most important:
Chef Toni, the woman who first introduced him to the energy and discipline of professional kitchens when he was just a teenager washing dishes.
Another major inspiration was legendary chef Charlie Trotter, whose groundbreaking Chicago restaurant helped redefine fine dining in America.
Brandl once traveled to Chicago specifically to dine at Charlie Trotter’s, an experience that left a lasting impression on him as a young chef.
Encounters like these helped shape the chef—and restaurant owner—he would eventually become.
Why Chefs Stay in the Game
Given the financial pressure, long hours, and constant unpredictability, it’s fair to ask:
Why do chefs keep doing this?
For Brandl, the answer comes down to passion.
Every day in the restaurant business is different.
One day you’re creating new dishes.
The next day you’re fixing a broken refrigerator, solving staffing issues, or dealing with unexpected challenges.
It’s unpredictable.
But it’s never boring.
And for chefs who truly love the craft, that energy is what keeps them coming back.
A Jersey Shore Dining Destination
After more than two decades, Brandl. remains one of the most respected restaurants along the Jersey Shore.
The restaurant continues to evolve, offering seasonal menus, special events, and popular signature dishes like the Lazy Lobster, a longtime favorite among regulars.
Brandl has also expanded into catering and mobile dining experiences, bringing restaurant-level cooking directly to private events and homes.
The Grit Behind Great Restaurants
The Chef Series on the Grit Won’t Quit Podcast is all about pulling back the curtain on the restaurant world.
Behind every great meal is a chef navigating rising costs, long hours, staff challenges, and constant pressure.
But it’s also a world built on passion, creativity, and relentless determination.
And if there’s one thing this first episode proves, it’s this:
Great restaurants don’t happen by accident.
They happen because of grit.
And grit doesn’t quit. 🍽️
This podcast episode was filmed at Wingman Planning in Belmar.
