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
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

FSD Resources