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Q: Why can't we get good service in Australia?

We at IDID & recently received this criticism of the industry -

On 18/06/2008, at 7:07 AM, wrote:

I grew up in Melbourne, but have lived in the States for 15 years. Everytime I come home, the service at restaurants is so bad, I'm embarrassed in front of my American husband. The waiters are rude. You have to wait 30 minutes for your drink and you might never see them again after the food comes. The owners are losing so much money, since profits are in the booze. I'm talking about ( deleted.............) inparticular, buts it's all of them. Can't owners fire their staff if they observe their patrons desperatley looking around for their waiters with empty glasses?

Comments anyone!

Q: What is ?

A: is a directory of restaurants, cafes, bars, wineries etc. of / for / in Australia. It is image driven, profession specific, simple and easy to use. It provides a facility that is free to use to search by category and/or area.

It is unique because you can change your details, photos and text for free at any time as much as you want.

Q: How can I list my establishment ?

A:  Go to the Register / Login area click here >>>

Q: Does it cost to list on

A: To list an establishment on the directory there is no fee.

Q: Is there a different cost to list on more then one of the IDID directories?

A: There is no fee.

Q: Is there any advantage to multiple listings?

A: More exposure means more enquiry - more enquiry means more choice - more choice means more profitable $'s.

Q: If I had a restaurant who caters for functions what sites could you recommend we list on?


Q: How do I find out the cost of my listing?

A: There is no cost.

Q: Does anyone have any feedback as to how well listing on an directory such as works?

A: As an architect our practice has a banner ad on the home page of and we have ordinary listings on both the architects and building designers sites - & - with listings tailored to those individual markets. 70% of our enquiry now comes from these listings and 90% of those enquiries are converted into $'s. We are now more profitable, spend less time marketing our product and service, we are able to devote more time to providing a better service, we are able to allow more time for design which creaters a better product for our client. The reality of these sites is that the enquiry we receive knows what we do before they talk to us. As a direct result converting this enquiry into $'s takes less time and gives us choice. Being able to choose the client or project for us means profitability and greater control of your cash flow.

We cannot recommend these sites more strongly for the $'s spent they are so cost effective compared to all other forms of marketing or advertising and we have done them all! In essence 'they work!' 

Call (0402242666) or email - - if you want further feedback.

Q: Do I get any feedback and stats when I list on

A: Yes - that is one area that sets this site apart from other forms of marketing it provides regular feedback and stats.

Q: Why list on

A: Because it works, its cheap and its powerful!

Q: What is the best way to market a restaurant?

A: Do anything and everything to increase the exposure of your name in the marketplace - you need to be found - if no one knows of your name or your establishment - then they won't think of going to your establishment! means exposure

Q: I don't need to advertise I rely on word of mouth!

A: Then you are a fool!

Any businessman knows that to be a successful restaurant is easy all you need is the right location, good food, good freindly service, easy to get to, good prices, good premises, be open, have a niche market, create a return meal out of each meal - to remain successful is the hard part!

To maintain a successful restaurant you need to grow your client base!

Having a niche market can be a two edged sword! customers don't return or get tired of the niche.

Always remember ....... customers die! - customers move away! - customers find another establishment! - customers get sick! - customers have a good experience and expect it! - customers have a fantastic experience and they might tell their best friends but they have one bad experience and they tell everyone!

Exposure - exposure - exposure means a greater chance of 100% occupancy (& more) every time you open. this means $'s gives you that exposure

Q: I don't need to - I have a web site!

A: Your web site is just an electronic magazine advertorial - if it is not found it is useless - you might spend $2-3000's on a web site/glossy magazine advertorial but if the person looking for a restaurant does not pick up that magazine and flick open the page containing your advertorial 9or find your web site) then those $'s spent are useless!

Your web site is only useful for patrons who know the name of your restaurant!

This directory is a search protocol within the internet by which a patron who does not know the name of your restaurant can find you and see your establishment. has spent many 1000's of $'s ensuring comes up on page one of all the principle search engine searches on the internet.

Q: Do you know the architects who designed the restaurant in SPACEWALKER on the Gold Coast -'Restaurant at the end of the universe'?  

A: Go to - Michael Witty Architects!

Q: What is the name of a person who owns a restaurant?

A: 'Restaurateur (origin French) - noun a person who owns and manages a restaurant' (OXFORD DICTIONERY) - note there is no 'n' before the second t!

Q: Where can I find an artist to paint some frescoes in our restaurant?

A: Go to!

Q: What is a bistro?

A: 'Bistro (origin French) - noun a small, inexpensive restaurant' (OXFORD DICTIONERY)

Q: What is a gourmet?

A: 'Gourmet (origin French) - noun 1. a connoisseur of good food 2. wine taster, influenced by GOURMAND .'(OXFORD DICTIONERY)

Q: Where can I find a consultant to work with us on our new restaurant?

A: Go to 

Q: What is a gourmand?

A: 'Gourmet (origin French) - noun 1. a person who enjoys eating,sometimes to excess.' (OXFORD DICTIONERY)

Q: What is a chef?

A: 'Chef (origin French, head) - noun  a professional cook, especially the chief cook in a restaurant or hotel.' (OXFORD DICTIONERY)

Q: What is the term 'cuisine'?

A: 'Cuisine (origin French, kitchen) - noun  a style or method of cooking, especially as characteristic of a particular country or region.' (OXFORD DICTIONERY)

Q: What is 'Haute'cuisine?

A: 'Haute cuisine (origin French, high cookery) - noun  high quality cooking following the style of traditional French cuisine.' (OXFORD DICTIONERY)

Q: What is a sorbet? 

A: 'Sorbet (origin French, from the arabic word meaning to drink) - noun  a water ice.' (OXFORD DICTIONERY)

Q: What is a sherbet?

A: 'Sherbet (origin Arabic, drink, related to syrup) - noun  1 Brit. a flavoured sweet fizzing powder eaton alone or made into a drink. 2 Arab. a dink of sweet diluted fruit juices. 3 N.Amer. Water ice, sorbet. 4 Aus. Humorous Beer' (OXFORD DICTIONERY).

Q: What is 'A la carte'?

A: 'A la carte (origin French, 'according to the card') - adjective or adverb (with reference to a meal or menu) offering or ordered as dishes that are separately priced, rather then part of a set meal.' (OXFORD DICTIONERY).

Q: What is 'alfresco dining'?

A: 'alfresco (origin Italian, 'al fresco') - adverb & adjective (dining) in the open air.' (OXFORD DICTIONERY).

Q: What is a buffet?

A: 'Buffet(origin OLD FRENCH, bufet, 'stool') - noun  1 a meal consisting of several dishes from which guests serve themselves. 2 A room or counter selling light meals or snacks. 3 /buffit/ a sideboard or cupboard for crockery(OXFORD DICTIONERY).

Q: Where can we find interior designers to do restaurants?

A: Go to

Q: Where can we find architects who have had experience with designing restaurants?

A: Go to

Q: What are the three most most important things that can kill a  restaurant?

A: Bad service, bad food and too much noise!

Q: How do I reduce noise in a bar or restaurant?

A: As an architect with over 30 years experience I advise the consideration of a number of the following methods - sound absorbent ceiling treatments, carpet or rubber floor finishes, wall hangings, soft padded wall panels, soft padded chairs, chairs with felt or rubber tips to legs, table cloths, vinyl or rubber matts under table cloths, no hard surfaces, get rid of the open plan, close off the kitchen with glass, isolate the bar from the restaurant, staff to wear soft soled shoes, speakers to be strategically placed to direct sound away from quiet areas, minimise the use of denser materials (such as metals, steel, granite, terrazzo, concrete walls and foors), strategically design hard dense surfaces opposite or over soft absorbent surface treatments to minimise the bounce of sound.

Employ an interior designer who is sensitive to your requirements, an architect who has experience in restaurants and a sound engineer! 

Call us @ Michael Witty Architects (07 5597 5011) and we can get someone to drop out and give you some advice - have a look at our web site at