Jim Little on the lessons chefs can learn from the big guys

Every year I look back on the man I was just 12 months ago and think “man, what a fool that guy was.” Believe it or not, that’s a good thing. It means I’m learning and growing. In my experience, the best way to expedite that process is to study the more established brands in the market, take the lessons they’ve already learned, and add them to my toolkit. Today we sit down with Jim Little, Director of Culinary Innovation for Big Angus Steakhouse. Jim’s path from Executive Chef to Corporate Director is packed with best practices and lessons learned. In our conversation we explore the most direct path to success and how to innovate and inspire despite difficult market conditions.  For more information on Black Angus, visit https://www.blackangus.com/. __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars

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What if I told you that the difference between struggling and thriving in the restaurant industry is just one conversation away? I’m Josh Kopel, a Michelin-awarded restaurateur who’s spent decades building blockbuster brands across every tier of dining. I know the challenges you’re facing—because I’ve been there. That’s why I created FULL COMP. Every week, I go one-on-one with the smartest minds in the game—restaurateurs, chefs, and industry insiders who’ve cracked the code. Together, we unpack their biggest wins, hardest lessons, and the strategies that changed everything. No fluff, no filler—just actionable insights to help you boost profits, build your brand, and create the kind of restaurant you’ve always dreamed of. So, if you’re ready to stop spinning your wheels and start seeing results, hit subscribe.