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-- your consumers may be getting back out to eat a little -- according to the national a restaurant association eateries across the country.
So I -- rise to its highest levels in almost a year in April and two Brothers in California are working to -- some -- the opportunities.
That are out there in this recession in what some are calling a restaurant resurgence.
A Christians is the owner of the tent roof beast out Mike since his brother obviously is owner of BM lazy dog -- -- both joining me early.
In Los Angeles guys great to have you know it's not easy when -- at a restaurant -- out -- pretty late says nice to have as early this morning.
Dana thanks for having us thank you very much you know well that's the talk through a couple of these businesses because you are looking to expand tell -- Chris a little bit about the business that you have.
And are in the process of opening up more arrive in Southern California.
Well see we've got we've got the lazy dog cafe which has been around for about five years.
We're going to be open up our newest store coming up in July a little bit later in the in the month.
And then my brother's got new restaurant called tin -- he showed that he that he's opening up.
Into the month as well so definitely a lot of growth happening here in California.
So -- does that mean you guys are competitors.
I think we've been competing since we share -- suffered a sandbox or your kid doesn't -- but it's always been healthy competition and we really enjoy the restaurant business and and have a lot of fun sharing ideas and -- collaborated so.
It might be competition to some it's actually a lot of fun.
So well and and my -- that you appeal both -- at the very different style restaurants Chris diminishing just different upscale orbits more casual dining.
So Mike is -- -- -- that you're seeing and in depending on what type of restaurants you've been opening up on the type of reaction from the community that you open and.
With the restaurants we do open up -- very similar reaction where a lot of people like to -- which is great for us.
However we do we do catered -- -- some slightly different.
-- Client tells Chris is restaurants actually Chris of the lazy dog cafes and he has a very fair we -- -- -- menu -- a great strong.
Kids menu actually caters to young kids as well as what we call young pups which ruled a little older kids.
And then I actually have my restaurant caters to kind of -- Chris.
Want to -- while his wife for when.
We have you know couple young couple that wants to go -- have a good time that's -- the -- -- really caters to about a 120 wines by the bottle -- wines by the glass and full liquor.
OK so let me get this straight Chris is there one that has the dead -- -- you have the one that is a more casual dining is that right.
I do OK -- had.
Do we have a little mix up here in the notes that just happened you both sitting there together and I and I want to make sure I'm getting this right -- both -- -- part of this this Stanley though that has.
Your father has owned restaurants for years and never has had to shut down.
A restaurant in California -- California that's pretty extraordinary how do you keep up -- the like if you like that.
You know it really comes down to value my my dad and my grandfather built -- cafe on value.
I built lazy dog cafe with my father.
On value and and Mike as well even even a little bit more of an upscale concept still it's going to be offering.
That fine dining experience but that -- kind of upscale casual price -- right so.
I think it as long as he is going to keep the innovation and and the freshness of the concept going you're you're really you stand a great chance of succeeding.
What might that some people would say Hillis and my dad didn't own.
You ninety restaurants you guys have a pretty good starting point even during a recession if he had that had the family.
I support -- may be -- financial finance I -- Stanley financial situation and it's easier during -- tries to take advantage of some of the lower property prices.
What what what your reaction to that.
The cost open a restaurant was my first restaurant was the numbers were staggering -- young kid like me so.
In opening any restaurant it's not just light -- endeavor so when we where we started to do this two repeats throughout.
We really spend our time was spent actually probably about two and a half years for the concert together really researching making sure that hit the market perfectly.
And be sure that there is the value on the menu so -- when we do go out.
The concept perfectly tailored for the for the clientele we're going down but yet.
A lot of ways said to check that out that Chris -- my thinking semi -- for joining us good luck but the ventures we appreciate it very much.
Thank you very much back to.
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