McCormick inaugurates its new global headquarters in Maryland

McCormick has opened its new global headquarters in Hunt Valley, Maryland, as it targets continued flavour innovation.

The facility brings together 1,000 employees that were previously located across four different office buildings.

Designed to maximise employee flexibility, the new campus-like global headquarters features: open floor plans with a variety of workspaces, huddle rooms and collaboration spaces; test kitchens for product development and flavour innovation; a new employee café that showcases McCormick’s global brands and culinary innovations; and on-site culinary education, incorporating high-end cooking equipment.

McCormick CEO Lawrence Kurzius was joined by employees, retired McCormick executives, Maryland governor Larry Hogan and local government and community leaders for the official ribbon cutting.

“Our move to one global headquarters is a transformative step for McCormick – it exemplifies our continued commitment to the Baltimore region and the future of our truly global company,” Kurzius said.

“Our new location fosters greater collaboration and innovation, while also enhancing McCormick’s sustainability, improving employee health and wellness and bringing our passion for flavour to life. We are thrilled to be in this new space and I look forward to the great work we’ll do here together.”

McCormick said the building also reflects its commitment to sustainability. The construction incorporates locally sourced, reclaimed wood and the building features an indoor green roof with native Maryland plantings.

All furniture in the building is non-toxic, chemical-free, and largely comprised of recycled material. McCormick also seeks to promote composting throughout the building by only providing compostable serve ware to employees and implementing an “advanced waste management system”.

In its third-quarter results published last week, McCormick saw its net sales rise 14% as it continues to benefit from brands including French’s mustard and Frank’s RedHot sauce which it bought from Reckitt Benckiser last year. Net income for the quarter was up 60%.