Associate Brand Manager, North American Foodservice Premium Retail
Leslie Horner
Education: BS, Applied Math, University of Pittsburgh, 2004; MBA, Fox School of Business, Temple University, 2008
Leslie Horner was first introduced to Campbell’s culture when she completed an MBA internship in the Campbell’s Kitchen, Campbell’s on-site consumer test kitchen. She’d never experienced anything like it—an amazing blend of talent, integrity, and support that helped her feel right at home. And that culture, combined with the company’s renowned marketing expertise made applying for a brand management job at Campbell an obvious decision.
When most people think of Campbell, they think of canned soup—but your department deals with fresh food. How does that work?
People are often surprised to learn that Campbell has a portfolio of fresh soup products, to include our StockPotTM brand, found in foodservice and retail deli locations. We produce premium, fresh soups found at locations such as Subway, Chili’s, and the deli section of the grocery store, to name a few. It’s an exciting team to be on, as we are on the cutting edge of the culinary world and work with retail and foodservice industry leaders.
So what do you do, exactly?
My day usually includes a fair amount of analytics, specifically evaluating and forecasting my portfolio’s business performance. Watching these models tell a story is fascinating, but the most exciting times for me are with project management and problem solving. Managing project details forces me to wear many different hats, like when we make changes to a recipe, that soup requires new photography for the label so I work arm and arm with soup stylists and photographers. I love diving into the details about everything that goes into our products.
Describe Campbell in three words:
M’m! M’m! Good!
Why do you think you got the job?
A new Associate Brand Manager must possess a blend of analytics and creativity. But I think what landed me the role is my passion. My passion is driven by the opportunity to effectively deliver the right food, to the right people, at the right time for a wonderful experience.
What’s the most fun thing you’ve done since starting this job?
I had the opportunity to go out on the production floor and assist in the process of making our 500-gallon kettles of fresh soup. Its fascinating to see how our fresh soup is made just like it’s made in kitchens and restaurants, just on a much, much bigger scale.
We have to ask: Do you have a favorite soup?
Riverboat Red Pepper and Crab Bisque!
Do you have any advice for students who want to work for Campbell?
Always leverage your network and have honest conversations with employees at your target companies. Any and all MBA networking events are opportunities to shake hands with a potential future boss. Simple conversations are the best way to really learn about a role within a company and the most effective way to represent your own brand: You!