Confessions of John Lindower

John Lindower treasures his five children, dreams of an Australian vacation and is sure he once ate dog.
John Lindower, foodservice manager at Blue Cross Blue Shield of South Carolina, in Columbia, treasures his five children, dreams of an Australian vacation and is sure he once ate dog.

Q. What is the best part of your job?

When my staff is part of a successful catering event because the food or service made the event successful.

Q. What is the worst part of your job?

Experiencing a service letdown from a customer.

Q. What do you consider to be your greatest achievement?

The five children I have raised.

Q. What is the most unusual foodservice/catering request you have ever received?

I recently had someone request Twizzlers as the dessert.

Q. If you weren't in foodservice what would you be doing?

The only thing that comes to mind would be my first choice as a child: fireman.

Q. If you had a time machine what historical event or era would you visit?

I would have liked to be at the Gettysburg Address.

Q. If you could change one thing about yourself, what would it be?

I would like to be viewed as organized. I am very organized in my own chaotic way, which makes others think I am not.

Q. Which living person do you most admire?

My brother-in-law, Dr. Kimball, has it all together with a very humble sort of way about himself.

Q. What would be your dream vacation?

Australia.

Q. What is your favorite meal?

Rack of lamb. And second in line is a peanut butter and honey sandwich.

Q. If you could eat dinner with anyone living or dead, who would it be?

President Andrew Jackson.

Q. What is your "guilty pleasure?"

Ice cream.

Q. What will people always find in your refrigerator?

Cheese and smoked salmon.

Q. What is your most treasured possession?

Five children, need I say more? I have no possessions.

Q. What is the weirdest food you have ever eaten?

When I was out of the country I was at a Filipino celebration and I am sure I ate dog.

Q. What are your words to live by?

Many hands make light work.

More From FoodService Director

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

FSD Resources