Here's how the pros do it... live and learn.
"As did every firm on Wall Street, Morgan Stanley had a strategist, Byron Wein. Here was another guy who had outlived his usefulness.
Byron was a nice old man, whose shtick was that he had been around the block a few times and knew everything. Like all strategists, he had a proprietary model that would say if the market was over-valued or under-valued, but Byron never really told anyone how his model worked. I think he rolled dice in his office. To be fair, I am biased against most strategists' top down work. You just can't model the stock market, because there are too many inputs changing too quickly.
Byron had this nasty reputation of taking another analyst's work as his own. "I am adding Intel to my recommended list today." Great, it's already been on mine. If it worked, he took credit, if it didn't â it was my fault, the perfect hedge.
Byron was also famous for his year-end, top ten predictions for the coming year. He would bill the list as bold and provocative predictions that had only a 30% chance of happening. He claimed his success rate was 70-80% each year. It took me a while, and then I finally figured out how he did it. They weren't so much predictions, but instead a series of conflicting statements. Something like, "The stock market will go up 10-20% next year, unless S&P earnings disappoint and then the market will be flat to down." This statement is ALWAYS true, even though it contains a bold prediction of an up 20% market. The guy was a walking hedge. I accidentally had a hedge in my first report on LSI Logic, with a Hold on the cover and a Buy inside. This guy did it on all his calls.
Over the years, I have read Byron's quotes in the
New York Times and the
Wall Street Journal, and he hasn't changed a bit. He continues the never wrong double-speak, and is almost always right because he never actually takes a risk by saying anything. Maybe I was just jealous, as I actually had to say Buy or Sell and was judged with every tick of the tape."
Andy Kessler,
Wall Street Meat, p. 99