Learn best practices for starting and running a float center:
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In the first episode of Improving Your Float Center from Home: the Bathrobe Chronicles, Ashkahn and Graham covered the special deal that they’re running at Float On during their closure.

Watch the full episode below:

For the deal, they’re offering 25% off floats, and for every float sold they’re donating a float to medical workers when Float On re-opens. They’ve open sourced the campaign, and you can download images (including an editable Photoshop file), the template email they sent to their mailing list, and their full launch plan.

Buy One Give One to Medical Workers

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We hope that these are useful for you, either in launching your own campaigns or just getting your creative juices flowing. You’re free to use or change any of these materials (although it would be great if you credit the artist, Kathryn Sullivan, for the image).

Be well, and stay safe out there!
Graham and Ashkahn

Tips on Structuring Your Service Menu – DSP 111

Tips on Structuring Your Service Menu – DSP 111

There’s a lot of nuance to how you structure your service menu that can have a significant impact on how your customers spend their money. The size of prices, how they’re ordered or arranged, what price you put first on the menu, etc. all make a difference. Given all these small details, it can seem daunting and make some business owners unsure of where to start or who’s advice to take.

Fortunately, Graham and Ashkahn have been at this for a long time and really dig marketing psychology, so they have lots of advice, tips and even some of the psychology behind why we do the things we do. 

Tips on Structuring Your Service Menu – DSP 111

What is the Longest Float Session? – DSP 110

There is somebody, somewhere, that has floated for the longest period of time on the planet. And given how recent the popularity of floating is, it’s likely that the person who floated the longest is alive and that Graham and Ashkahn have met them.

The guys share one of their favorite stories from floaters at Float On, which involves the longest float they’ve ever run. Are you listening Guinness? We’re making history!

Tips on Structuring Your Service Menu – DSP 111

How Much Does a Float Center Cost? – DSP 109

The float industry has grown like crazy and no two centers are exactly the same. Some are opulent spas, others are small functional lounge type spaces with some tanks in it. Obviously price is a major factor in these designs, but what’s the range for the cost of a center? Certainly there’s a range, but you also want to make sure you’re not skipping out on important things like sound/water/saltproofing or proper ventilation. So how much is it really, all things considered?

Tips on Structuring Your Service Menu – DSP 111

Dealing with trademarks when a center has the same name – DSP 108

Okay. So… this happens. Sometimes float centers open up with the same name. It can be challenging, especially given that there are only so many float puns you can make. Graham and Ashkahn discuss the merits of protecting your name and some of the limitations that come with it, which is impacted by how close another center is, whether or not you have a copyright, and just how much effort you’re willing to put forward to ensure that it stays yours. 

Tips on Structuring Your Service Menu – DSP 111

Having one tank vs multiple tanks – DSP 107

Is it better to plan out your center for one float tank and build out from there, or should you future-proof your design in case you want to expand? Graham and Ashkahn break down the logistical issues of planning out both and the reasons someone might decide to go one way over another. Construction costs, hiring specialists, and shipping costs are all things to consider when making a decision like this and it can be expensive either way. There are smart ways to build out a center while saving up to expand later, and Graham and Ashkahn make a point to give advice about that as well. 

Tips on Structuring Your Service Menu – DSP 111

What do you do for Staff Meetings? – DSP 106

Staff meetings are one of those things for float centers that are just a bit more inconvenient than some other places of business. Especially if that float center is open 24 hours a day like Float On is. 

In this episode, Graham and Ashkahn talk about how they run meetings, what they think is important to cover, how frequently they happen, and the ideal location for holding them (it’s possible that the shop is too pleasant and inviting to move quickly from one topic to the next). 

Tips on Structuring Your Service Menu – DSP 111

How to reduce salt dust from ending up everywhere – DSP 105

Today brings a curious question about a float center owner who’s trying to deal with salt dust everywhere, including in their tool room. While salt does get everywhere, it can’t evaporate like water can and doesn’t travel through the air very well. 

Graham and Ashkahn try their best to answer it and try to figure out what might be causing it, having not experienced something like that themselves at Float On. If any float centers out there have experienced this phenomenon and have any insights, send it our way!

Tips on Structuring Your Service Menu – DSP 111

Personal background, training, education for float center owners – DSP 104

Every new float center owner brings something different to the table. A former accountant is going to have a different skill set than someone who spent the last 15 years in construction. Now, it’s likely that they’ll both find ways to succeed in very different ways, but it’s possibly that one could be better suited to running a float center than they other. 

Graham and Ashkahn get asked about their personal backgrounds that led to them starting Float On and, by extension, what the ideal background might be for running a float center.

While they have very non-traditional backgrounds themselves, they both have worked diligently through Float On’s lifetime to make sure that they learn the skills necessary to get the job done.

Tips on Structuring Your Service Menu – DSP 111

Causes of feeling nauseated in a float tank – DSP 103

Sometimes, very rarely, customers will get out of a float saying they felt really nauseous. Some even feel so bad that they vomit afterwards. What causes this and what can float center owners do about it? Well, sometimes it’s motion sickness, sometimes it’s the temperature in the tank, and sometimes it’s just random happenstance.

Regardless of why it occurs, how you handle it is important. Graham and Ashkahn have some good advice for post-bad float aftercare that’s worth listening to. 

Tips on Structuring Your Service Menu – DSP 111

Disinfecting inside float tank walls – DSP 102

How do you clean the inside of the float tank? Obviously, you wanna be careful given that you’re working so closely with your float solution. What precautions do you need to take? What sort of products do you use? 

Graham and Ashkahn share their stories of cleaning tanks, finding proper cleaners, and how to use them without affecting your water.