The Main Ingredient of Change

The Main Ingredient of Change

Author: 
Morrison, Denise M.
Publisher: 
Harvard Business School Press
Date published: 
2014
Record type: 
Journal Title: 
Harvard Business Review
Source: 
Harvard Business Review, Vol. 92, No. 9, September 2014, p. 36
Abstract: 

When I became Campbell’s CEO, in 2011, our soup sales in the U.S. were down and our innovation pipeline was virtually dry. More concerning, our people seemed content to rest on our past success. How could we get a 145-year-old company to embrace change?|We started by pointing to the seismic shifts going on around us. We thoroughly assessed the new consumer demographics and behaviors, global economic realignment, and digital revolution profoundly changing the food industry. We studied the evolution of packaged fresh foods in response to health and wellness trends and the expansion of e-commerce and other channels beyond grocery. We stressed that we needed to build on our past to create the future but that we now had a dual mandate: to strengthen our core business with existing consumers while also expanding into faster-growing spaces to attract new consumers.

Language: 

CITATION: Morrison, Denise M.. The Main Ingredient of Change . : Harvard Business School Press , 2014. Harvard Business Review, Vol. 92, No. 9, September 2014, p. 36 - Available at: https://library.au.int/main-ingredient-change-7