Float info is on its way…

Okay, so… Float On only has one location (not counting Float On Hong Kong) and there’s certainly a reason for that. Graham and Ashkahn have toyed with the idea of opening up another center multiple times throughout the years but something else always came up. As they’ve met more people in the industry, they’ve seen some of the pitfalls and successes from people opening additional locations, franchises and whatever else. They share their thoughts on when they think it’d be best to open and why they say to wait a little bit. 

How do you figure out how many people to hire? What’s the ideal hours for a float employee to work? Is there such a thing as too many hours? Too few?

Graham and Ashkahn share their insights with staffing Float On and what their staff looks like to cover all their shifts running a six tank, 24 hour float center.

Not all of us are interior designers, but we all want to have a space that is welcoming to our customers.
Graham and Ashkahn definitely have an eye for this, especially after visiting so many float centers. They share some of their favorite designs they’ve seen, as well as common tactics to help make your center comfy and inviting without necessarily breaking the bank on furniture. They also share some of their pipe dreams for their ideal designs that never came to be.

When Graham and Ashkahn get to definitively answer a question, it’s like Christmas. Birds sing and the guys bust out their “Answering a question definitively” dance, which has the added side effect of better crop yields during the coming harvest. It’s an exciting time. 

There’s a very straightforward mathematical equation for measuring the weight of salt water based on specific gravity, which is excellent. And useful!

Also, whoever wrote this question needs to contact Graham and Ashkahn ASAP!

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.