Chandler's Deli success of 10 years attributed to home cooking and family

Photo by Adam Brimer

Charles Chandler, right, prepares Chandler’s Deli’s popular bone-suckin’ ribs while daughter Jennifer Braxton looks on.

Chandler's Deli 10th Anniversary

Photo by Adam Brimer

Gwen Chandler, right, receives payment from customer Linda Blazier. The Chandlers typically work 14 hours a day, seven days a week at the restaurant.

When Charles and Gwen Chandler decided to turn a former Taco Bell building into a drive-through delicatessen, their plan took a left turn, and so did their lives.

Just days before the 10th anniversary of Chandler's Deli on May 19, owners Charles and Gwen Chandler shared a few of the blessings and bumps incurred as restaurant owners.

"It's been 10 long, hard years," Charles said, though a twinkle in his eye indicated he's enjoyed every minute.

When Levi Strauss & Co. closed its Knoxville operation, Gwen lost her job. That prompted Charles to retire from K-25 where he had worked for a little more than 30 years.

There were other things he wanted to pursue.

"He always wanted a business that the family could do together, so we tossed around different ideas and decided to do a deli," Gwen said.

They even had the perfect location close to their home - an old Taco Bell building at 3101 Magnolia Ave.

But the bank had other ideas.

"They said we had to utilize all of the space," Gwen said.

So the concept changed from drive-through to cafeteria style.

"That meant we had to buy a lot more equipment and had to have more staff," Charles said.

It also meant that the registered name of the restaurant, "Chandler's Deli," didn't quite represent the full scope of the business.

Despite that bump, the couple pressed on, developing a menu that represents what is typically found on their own dinner table.

Those foods include barbecue ribs, pulled pork, chicken and dumplings, pork chops, mashed potatoes, macaroni and cheese, collard greens and pinto beans.

Gwen said their most popular items are "macaroni and cheese, sweet potatoes, banana pudding, fruit cobbler, fried chicken and ribs."

In addition to operating a seven-day-a-week restaurant, the couple have a catering business. Maintaining both operations often means the couple work 14-16 hour days.

"We cater meals to the University of Tennessee football and basketball teams two or three times a year," she said.

Because the couple have been blessed with many loyal customers, they considered expanding the restaurant, even hiring an architect to create drawings.

"Then we came to our senses," Charles said.

True to his vision, family is the primary work force at Chandlers.

Daughters Stephanie Thompson and Jennifer Braxton, who both attended DeVry University, are on staff, as are Gwen's brothers, James and Jeff Parton, and Charles' brother, Richard Chandler.

They also have praise for employee Charlesetta Ware, who has been a loyal employee for two years.

"We couldn't have done it without them," Gwen said, recalling some of the problems they've had with workers

"I was always used to dealing with honest people, but we've had employees steal from the cash register," Gwen said. "And we've had them steal from the freezer," Charles added.

"If I had known 10 years ago what I know now, I'm not sure I would have done it. I never expected to put as much sweat equity into it," Gwen said.

When asked what their vision for the next 10 years looked like, Gwen looked at her husband and said, "Retirement in two or three years, right?"

He conceded, stating "I'll retire when she does," and then started talking about a new business venture he is pursuing regarding Chandler's seasoning mixes.

"I'm in the process of getting our spices and sauces packaged and hoping to market the products," he said.

But Gwen should have no worries that her goal to "just be a grandmother" is too far away.

Daughter Jennifer, who has worked in the business since she was 16, is in the wings ready to fly when the Chandlers decide it's time to rest.

"I'm opposite from my mother. I'll hire managers to help run the restaurants," Braxton said.

Was her plural use of restaurant a slip of the tongue or a hint of the future?

She wouldn't say. Instead her eyes twinkled just like her father's.

Here's a recipe that Gwen serves at her own dinner table.

Chicken tetrazzini

1 pound spaghetti

2 cups cooked chicken, diced

1/2 cup onion, diced

1/2 cup celery, diced

1/2 cup green pepper, diced

1 small jar pimentos

1 (26-ounce) can cream of mushroom soup

1/2 pound American cheese

1/2 cup milk

Cook spaghetti per package directions, drain and set aside. While spaghetti is cooking, saute onions, green peppers and celery together until tender. Add chicken, pimentos, mushroom soup, milk and cheese. Cook on low until warm through. Pour mixture over spaghetti and toss. Serve warm.

Mary Constantine may be reached at 865-342-6428. Follow her on twitter @skilletsister.

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