Steve Syre eats out

" a -- guys but it's like an infection it is it's we should also swine and laugh. It's just. It's probable gave us up. Probably gates or whatever you it's contagious it is contagious could it will load in a positive -- attitude. All that stuff it's contagious it's the way you approach let's speaking of contagious yes. You know what it's time for I know I knew you're gonna busts the best shops. And I'm gonna I'm not even gonna follow the for the little and I can also talk and no not because I want to remind people that we are broadcasting from the new balance. World headquarters building here and all that bright and Todd Tommy hook -- great little dogs don't get mark that's exactly do during -- a call law hot. Either way they'll take it."

" So they -- and there are a lot of trends going on that we talked to Steve sire who writes for the business section of the Boston -- we talk about all these -- in business all the time in this little outside his Bailey who would -- listing what's going on with the restaurants are partly because of the bad economy but also partly because of the cultural changes going on work. There's not as much fancy dining you know as they used to be. Off the four seasons his -- way the rich from a few years ago closed its dining room of the October block oversaw human lunches which was a great Boston tradition yeah and then there's another story in the paper in The Herald about diners using a dash of restraint in which people are gonna -- still. But they're skipping appetizers are skipping dessert or maybe and -- have a cocktail at home of the after dinner drink at home to try to cut down or your case instead of having five -- lets you order three and a half. Whatever so tired --"

" This is really bad but yeah let's modesty aside from the Boston Globe every day bullet expert he has hit -- The author of the Boston business report each and every day Steve's site from the globe would want to stave."

" They get more you know. One of the reasons I listen you guys so faithfully as I learn something new and valuable every damn good. -- aren't capable puke. -- went a little factoid I gotta say I'd never."

" Today give -- any thoughts for our perhaps a feature story. -- he's worried text that the editor -- that hey this is pretty cool stuff so what is going on out there in the world of find out not find out now what are they say are genetically modify the rats. To give them vomiting -- this is from humans such a -- overtime -- a -- how what a great lengths and I don't want to get reliable last."

" You've got must be really upset him after the show you going to you know terrible. Grab a quick launch -- do we usually don't."

" You know we like to that's a -- have Armey. Recap and then plan ahead sure so you since you're an expert on the economy Steve link this altogether for --"

" Well I think there is something that you mention. That the kind of really formal dining going out of style to some degree but. You know at the border element about the economy is. If you're looking at the various different businesses that have gotten just hit over the head to this recession in the restaurant businesses distance. It's been a killer and some have done okay but you know. As you know outside it's really easy to -- but -- raping her stride but it -- it takes almost nothing in when a the volume goes down indeed. -- what people are buying goes down it's it's really difficult we've talked before about how. Hey you know we go Saturday night this seems -- a lot of people on the restaurant. You know everything must be fine but as you pointed out. You know. Saturday night traffic isn't the same thing is Tuesday through Thursday -- and even if there's a lot of people in the restaurant what they're buying and what they're not buying whether that's. Skipping apps is skipping dessert and you know you add those up and I think that's weird though little did kind of death of a thousand cuts is where I I think a lot of restaurants and it was up."

" So who's making it out there and why how how were the good ones others how how how the successful ones succeed."

" Why -- I think in general and there are always exceptions to this but. It into -- in general but. I I think it has a lot to do with your client felt you know. Clearly restaurants if you are dealing with a lot of corporate business. Are in big big trouble -- to Europe if you're on somebody's expense account that that's something that's been drastically cutback. If you're you know you're. Basically it. Doing yours yours stock in trade and kind of family business I think that's a better shot been and that but. I again I think it's it has to do with. Pricing type of clientele. And you know. To to what degree you have you've built up -- loyal following over years ago."

" In a way this very exciting interchange. Is something people resist but it also makes good things happen and we've talked a little bit about a Barbara went to Boston restaurant tourism. But your restaurants and Tom -- and I know aren't and we -- like restaurants and she's got a couple now. She's got the being G oyster house in the south and and and now she opened and this sport tell over and then. On congress street -- number nine park -- but that these two in particular time cafeteria style where you have a -- like used have a programs are friendlies. Where you sit there and and beaten you know right up against other people who you don't know. And your haven't fine dining food in that apartment and I think it's a response to these trends. Detonate the find out it's a nice thing to not be isolation when -- for dinner and have all this pristine stuff around you but to be. Bumping elbows with other people getting conversation when new people troops is talking to the server and casual -- haven't -- be within arm's -- all that stuff is fun you don't need all -- serious stuff but also brings down the cost of doing business for the restaurant -- excellent food at a lower price."

" It's not I personally like the last formal environment but you know restaurants to a great degree -- are. Our actions and you know -- go in and go out and I think. I think particularly if like other actions that often are driven or change it in tough economic times suit that. That is whether or not it's it's much less expensive often as you point out this -- is still kind of fine dining experiences but. But often I think a lot of these changes take place around different types of economic times and you know I think there's that the visit be factual elements of this as well."

" alumnus fashion and trends in and out what's hot what's not do you actually think you -- when the economy recovers that people will go back to the two appetizers three drinks deserve and then you know -- drink as well."

" I think people love to eat out have a big fancy meal -- mean. Fancy in the sense that you know it enjoy themselves and to the bullets and if I think people have the money they will."

" do and I've I've made an adjustment and that is for the first course now I start with dessert. Hot hot hot hot hot I have a great up and then head home to save a ton -- Miami -- where you really have to opt opt out. He you know what you're really after a Steve's idea what -- designate you to continue to monitor this trend report from rod is gonna say report -- or should we tomorrow -- at the usual time as soon as he gets back from South Korea there -- you."