There are fewer things more stress inducing for a float center than seeing their schedule for the week and having it just be completely empty (Maybe watching your pump start up and spray water over your entire float room, but it’s a close call). What do you do in that situation? And how do you prevent it from happening in the future?
Well, Graham and Ashkahn have tried everything, from doing shout outs and deals on social media, to literally walking down the street trying to convince people to come in and float while the tanks were empty. Some tactics are more effective than others, but what it really comes down, at least in Float On’s case, is being prepared to give out a ton of free floats.
The guys talk about the effectiveness of each strategy they’ve tried and how they’ve reached out to contacts to form mutually beneficial business relationships and really get the ball rolling with filling up their tanks.
There are lots of things you can measure when testing the quality of your water, for sanitation and comfort. Many of which aren’t specifically designed for float tanks. This is kind of an open secret in the industry, but most things simply aren’t accurate because of the incredibly high salinity of float tank solution. And pH seems to be one of them. This can cause float center owners major headaches as it’s often one of the first things that health departments/regulators will want to measure when they come and inspect your place (if they do at all).
Graham and Ashkahn try to break down this mystery of float water and try to break down some theories as to why it might be that float tank water might not have accurate pH readings, regardless of how you measure it.
One of the biggest Float Mysteries in the industry is how to properly deal with condensation in a float tank. Your float tank is basically a giant humidity generating machine so clearly there’s going to be some condensation, but how much and why it forms can vary for seemingly no reason, making managing it difficult. The last thing any float center owner wants is for it to affect the floats they’re running (little water droplets falling on floaters is no fun).
Graham and Ashkahn commiserate with the industry about the difficulties in dealing with this particular hot topic, while also delving into the science of it and common solutions that should help any float center owner that’s facing this problem.
When navigating demands from health departments, it can be an absolute minefield of regulation, oftentimes with holdovers from the pool and spa industries. Many of these can be superfluous to float centers, but if you’re just starting a center, it’s difficult to know which ones to ignore, and which ones to incorporate.
Flow meters fall into this weird gray area where they’re not as important for float centers as for pools (and in some cases aren’t really needed at all), but can still be required by health departments or regulators. And to not throw the baby out with the salty bathwater, there are definitely some very practical uses for flow meters on float tanks.
Graham and Ashkahn tackle all these confusing elements and even provide specific product recommendations for flow meters for float tanks. Give it a listen!
Contacting your health department/inspector/regulator/enforcer/supreme overlord can be stressful, to say the least. And given their general lack of understanding of floating as an industry, it makes sense why float centers may put this off. However, they have the authority to shut down your business if they feel that it’s a public safety issue, and that’s a situation no one should put themselves in.
Talking to your health department early and often can save yourself some headaches, but you don’t want to go to them unprepared. There’s a lot of nuance to regulation and existing codes that you should probably be familiar with beforehand. Fortunately, it may be something other float centers in your area have had to deal with, if there are any.
Ashkahn and Graham have a few tips for what to do to prepare and how to address common concerns they may have in this episode.