MINDI MORIN: I'm Mindi from Canyon Ranch. I'm the general manager at the Lenox property. And one of the things that we have found over the years, our CEO likes to call us a 40-year-old startup because I think every day we need to evolve, as does in the health care industry, simply because our guests are getting a lot smarter. They're very savvy, especially the ones that are coming to Lenox and to Tucson and on all of our ships.
They're coming from New York. They're eating at the top restaurants. They're coming from Boston, and they're eating at those top restaurants. And they also know what's good for them.
So one of the things that's really important to us is food and beverage innovation. So we like to give our guests the tools to be able to succeed in the outside world. So although we have wonderful weight-loss programs and we have excellent fitness, we have a nutritionist on site, we have four doctors site, and we truly are integrative, we also have a food development team that takes all of our recipes and gives caloric count, sodium, et cetera, the list goes on, on every single item of any menu that we have. And we don't do portion control.
So we need to make sure that our food looks good. It tastes good. It's seasoned properly. And more importantly that they could take these recipes to the outside world and go to a restaurant and realize that they can have plant-based food.
They could also go to our nutrition team after they've maybe seen Dr. Geyer, after a DEXA scan, that they could also, these are doctors that will go and eat in our restaurants. They're part of the food development as well. And one of the things that we've also realized is that, in the outside world, there's people like Chef Zakarian, who believes in the Canyon Ranch mission and also, more importantly, believes in his own personal health. So we bring in those people to Canyon Ranch.
Somebody was mentioning about that added value in charging more, so we're all-inclusive. So we also realize that there's costs that are associated with higher-end food, with bringing in a specialist, with having a dine around the ranch, which we do. We have six courses-- that's throughout the entire property-- where we have local chefs come in, as well as our own chefs, to really talk about different food as you go around to a campfire and have roasted mushrooms, or you move on to the cafe, and you're having healthy s'mores. So we do actually charge extra for these services.
And it was terrifying the first time that we did because we're all-inclusive, and we're already charging you $1,400 a day on a low side, on a lower day. And now we're going to charge you $75 extra per person for something else. And no one batted an eyelash because we're educating them at the same time.
In addition to the innovation for food and beverage, it's really also important that we connect to the community as well. And we bring our resources out to Lenox and as far as we could take it to Boston. So we do a lot with local schools.
We also go to the Apple Squeeze, where we're showing how all of the great things that our community can come into the ranch and do, if that's a fitness class, if it's yoga on the lawn, or if we're taking one of our nutritionists out to one of the senior homes, and we're talking to their culinary team about nutrition. So we like to be able to use our resources in whatever way that we can because we have so much educational background under our roof that it's always been the best-kept secret. So especially over the past two, three years, we've wanted to get that out there more in the world.
And, oh, it looks like one of my slides is missing. But the last slide that I had was something that we've just introduced, which is Canyon Ranch Living. So not only do we have guests that come in for two, three, four days, a month, two months, three months, we now actually have 19 condos in Lenox.
We have 64 homes in Tucson. And we're going to continue to expand into senior living as well because we also realize that when we are putting the architectural side of health into our 19 condos through the furniture, through the fixtures, through the paint, and also being able to offer ensuite dining, being able to cater to them, being able to have one of our chefs, who's also a nutritionist, go into their home and show them how to cook properly-- we do that on a daily setting with our Lunch and Learns-- but now we have people that are living there full-time. About two so far, the rest it's their third or fourth home. But they are actually living the Canyon Ranch life, which is what we aim to do, so that's it.
I don't know if we have time for questions.
SPEAKER 1: Sure, why don't we get through Peter and then do questions. And [INAUDIBLE] said that you're doing the, are you doing the menus for the longest long-haul flights?
MINDI MORIN: We are. Actually that's going to, that starts Thursday. So we just partnered with Singapore Airlines. And we're going to be integrating our menu items to their flights as well as fitness.
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Mindi Morin, General Manager, Canyon Ranch, speaks about enhancing community, connections and experience through innovations in dining at Canyon Ranch. The talk was part of the Healthy Futures Roundtable held on October 10th, 2018.