NUTRITION

NIKE WILL STANDARDIZE AND TRACK KEY PERFORMANCE INDICATORS THAT DRIVE KEY BUSINESS OBJECTIVES FOR THE NUTRITION CAPABILITY

Food Program Participation:  Measure employee participation in the food program to evaluate popularity and customer loyalty

• Customer Participation Rates: Track the popularity of our food programs
• Customer Participation Rate Calculation: (Average Monthly # of Dining Transactions / Opening days per month)/ (Nike FTE Headcount + Non-FTE)

Food Program Financial KPIs:  Provide insights into financial performance and customer value to optimize food program efficacy. Financial information for food programs must be reported in the same way across all offices:

• Food Program Cost: Track and report total food program costs and funding to ensure transparency, efficiency, and optimal financial management. The total food program cost should equal the total food program funding
• Food Program Cost (or Total Vendor Spend) excluding catering Calculation: Total Cost of Goods Sold (COGS) for all Employee Dining Facilities + Total Cost of Goods Sold (COGS) for Complimentary Items+ Total Labor for Nutrition Facilities and Complimentary Items + Additional Fees
• Catering Program Cost: Cost of Goods Sold (COGS) for catering + Labor for Catering.
• Food Program Funding Calculation: Employee POS for all Employee Dining Facilities + Department Billing for Catering + GPS Spend
• Food Program Cost per Nike Head Calculation: Food Program Cost / (Nike FTE Headcount + Non-FTE)

• Labor Costs: Track all labor costs related to the employee dining program
• Nutrition Facilities Labor Cost Calculation: Total Employee Dining Labor Cost for all Facilities + Complimentary Service Labor Cost
• Catering Labor Cost Calculation: Catering Labor Cost

• Meal Price: Track and report information to guarantee that food prices are accessible for all employees within their local markets. All GPS Nike locations must disclose the minimum, maimmium and aveage price that the employee must pay for a basic meal (main, side and drink)
• Lowest Cost Main + Lowest Cost Side + Lowest Cost Drink
• highest Cost Main + highest Cost Side + highest ​Cost Drink
• Average cost of Main + average cost of side + ​average cost of drink

• Dining Cost Per Plate: Ensure that the average “cost per plate” is in line with cost of living
• Cost Per Plate Calculation: Average Employee POS for Dining per Month / Average Number of Dining Transactions per Month