Leslie Howard
  • Female
  • Indianapolis, Indiana
  • United States
  • Streamline by Design
Share on Facebook
Share Twitter

Leslie Howard's connections

  • processingcreditcards2010
  • Michael Biesemeyer
  • Chris McHugh
  • FoodCalc
  • Alyson Mar, RD
  • Steven
  • Charles Redmon
  • Chris Durbin
  • Steve Szalinski
  • Bruce A. Wilson
  • Bryon
  • Byron J
  • Pat Jack
  • Robert Dominguez
  • Phil Jones

Leslie Howard's Groups

Leslie Howard's Discussions

Gimmicks
1 Reply

Started this discussion. Last reply by Howard Appell Mar 10, 2009.

Why don't Owners/Managers Ever Use the Office for Meetings?
6 Replies

Started this discussion. Last reply by pubmaster Nov 5, 2008.

 

Leslie Howard's Page

Latest Activity

Leslie Howard updated their profile
Jul 30, 2012
Michael Cole and Leslie Howard are now friends
Sep 28, 2011

Profile Information

State
Indiana
Title
Certified Professional Organizer
Company
Streamline by Design
Website
http://www.streamlinebydesign.us
Twitter Handle
streamlineindy
What best describes my company
Other
Interests
Consulting, Learning, Making Friends, Networking
Personal Quote
Absolutely!
Biography
Streamline by Design specializes in efficiency and organizational solutions for those in the hospitality industries.

Through practical applications and a hands-on approach, Streamline by Design focuses on areas that are often times undervalued. These areas include workflow management, file management, document management, data retrieval, email management, office functionality, inventory management and systems, identity management, disaster preparedness, technology based solutions, and spacial design.

Combining over twenty years of restaurant and hospitality experience, Leslie Howard looks for the best solutions to help companies increase productivity and decrease stress levels.
Years in the Industry
20+

Leslie Howard's Photos

Loading…
  • Add Photos
  • View All

Leslie Howard's Blog

Managing Email – Effectively

So you just got off the phone with someone who has called to let you know that the email that they just sent you has bounced back. You sheepishly respond that there must be something wrong with your server. You apologize for any inconvenience and promise to contact the host company to straighten out the situation.



Upon hanging up the receiver, you sigh knowing that the real reason that the email bounced was because your in-box contains more than 2,000 emails and you just haven’t had… Continue

Posted on July 10, 2009 at 7:18am — 4 Comments

Vendor Bender

I received an alarming call last week; the message left informed me that my business “must not be doing very well.” Wow, that might have been a scary message except for the fact that things are going great.



So who left this message for me? My bank, a disgruntled business that was not happy with my service, or a competitor who was trying to ruffle my feathers? The answer is; none of the above. Instead, I was shocked to find out it was a vendor whom I hadn’t spoken with in a few… Continue

Posted on June 30, 2009 at 7:12am — 1 Comment

You Wear a Name Tag – Right?

I find it funny that we use labels to identify humans, but not product. It’s the idea of nametags versus labels. After all, isn’t it much easier to identify a human wearing a uniform in comparison to items and product that are hidden behind closed doors or behind other items?



A few weeks ago I was in one of those office supply giants having some printing done. After the first test page was complete we noticed that the black ink was causing… Continue

Posted on April 16, 2009 at 11:45am — 6 Comments

Going To The Dogs



With all the doom and gloom finding its way into our daily lives I was just reminded by Ben Stein that maybe we should look to dogs for a source of inspiration.



What if we greeted each person as if they were an old friend?

What if we showed that excitement by wearing the biggest smile on our face?

What if we didn’t care about a person’s title or station in life?

What if we were not impressed by monetary… Continue

Posted on April 5, 2009 at 9:07am — 5 Comments

It's Not Magic, It's A Trick

As restaurants scramble to stand out among their competitors, one simple trick can help you rise above the competition.



You can do this by simply assessing the dinnerware that you place in front of your guests. What does it say about you? Are they worn and weathered? Do they represent the mode of your establishment? By setting a standard for tableware in your restaurant you create a better first impression.



Take a moment to… Continue

Posted on March 24, 2009 at 6:01am — 3 Comments

Comment Wall (52 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 7:59pm on January 20, 2010, Bill Baumgartner said…
Hi Leslie,

I noticed you changed your profile recently.
Haven't seen you on FohBoh lately?

Bill
At 4:18pm on September 4, 2009, Jagadish C said…
Hi Leslie-

Pow! (http://www.powdeal.com) is focused on filling restaurant tables. This is done by making deals and incentives
available on all channels - web, affiliates, email, iPhone, Blackberry, Mobile Browser,SMS,and social networking to
consumers. On iPhone and Blackberry deals available anytime/anywhere.

Any ideas and suggestions from you are welcome. You can probably help us by promoting us, if you think our product is valuable.

Thanks,
Jagadish
At 10:22am on July 23, 2009,
Non-Operator
Alyson Mar, RD
said…
Hi Leslie,

Thanks for the connection. Looking forward to reading your blogs.

Alyson
FoodCalc
At 7:00am on June 30, 2009,
Non-Operator
Chris McHugh
said…
Leslie,

I am still working on a package for you regarding prison facilities. Prisons are a difficult type of project, they deal with certain specifications that need to be met per that particular job. I almost have it completed for you though and will send something out soon. Feel free to contact me with any questions. Thanks again for referring me to FohBoh it's great... Take care and I'll be in touch

Chris
At 7:39am on March 27, 2009, Michael L. Atkinson said…
Great question! First, we are planning a party, so all 11,000 members will be invited. Second, we are having buttons made with our logo on it.

While we are not planning to exhibit this year, we will have a staging area. More on NRA events next month.

Cheers!
At 9:57pm on March 22, 2009,
Non-Operator
Pat Jack
said…
I am finding that the ability of both the BOH and the FOH to keep up with the increased speed that handheld POS ordering systems offer is the primary concern for a consultant dealing with these systems.

Customers in the New Orleans area find the handheld POS absolutely fascinating but are accustomed to rapid firing their orders verbally, and do not understand that some patience with servers new to the system yields error free ordering and extremely fast service times.

Ever notice how customers like to keep their eyes glued to the menu while ordering, especially if they are new?

The handhelds prompt the server to enter information in a linear fashion and are somewhat limited in the ability to be flexible. Many say that the handhelds are impersonal however the ability of the server to draw the customer into the 'internet' world is immidiately apparent.

Many customers after ordering from servers using handhelds will be observed to enter into discussions about the 'internet' and their favorite websites, it brings that type of culture to bear during the dining experience.

Again, the BOH must be PREPARED both mentally and with training to handle the increased speed of the ENTIRE process.

Handheld POS will not increase the speed of your employees, it may very well put pressure on a staff that is not prepared to handle that pressure.

In Britain a server can actually recieve a fine from the government if they take an order without a handheld. Handheld POS in Britain is literally the law. A food service clerk, (server), in Britain MUST use a handheld to process the credit card as well and may not leave the table with the credit card.
At 2:21pm on March 21, 2009,
Non-Operator
Pat Jack
said…
Hi Leslie,

I see you are a restaurant nerd like myself. I'm working on putting together a consultancy in Louisiana to enable restaurants to use wireless handheld POS. I look forward to examining your posts and keeping up with folks like yourself.
At 6:18pm on March 10, 2009, Bill Baumgartner said…
Leslie,

from my comment on,
"A Bottle of A1 and The Loss of a Restaurant,"
I guess you now know, I have a crazy way of looking at things.

Bill
At 6:17am on March 2, 2009,
Non-Operator
Keith Bernhardt
said…
Leslie,
Like the new pic !
Also the wedding photos are great !
Hope all is well.

Keith
At 1:25pm on March 1, 2009, Bill Baumgartner said…
WOW !!!

Great new photo!
You look fabulous.

Bill
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Red Lobster crafts new, high-end image

Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More

The Year of the Instagram Strategy
Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 29, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service