if the dive were to do it right
I have worked as captain for a floating restaurant.
I also lived on sandy island for many years where we cooked for 300 people daily (not a floating restaurant)
The business model doesn't work for a floating restaurant.
Our biggest issue was:
Financially Seasonal
Safety, Food Safety, WASTE disposal! Fresh water. Power. Cold Supply chain. Fuel, Electricity.
other problems of course weather, unruly patrons, unpredictable staff. Etc.
I don't understand how the coast guard is so strict on colregs72 and the CFRs, but something like this is ok on a Lake?
The restaurant I worked for was in inland waters and required a COI as a subchapter T Vessel which meant it was subject to a COI Certificate of Inspection that allows 149 Passengers. Requires a USCG Master 100ton in-lnand. Annual inspection, fire drills man overboard, waste pollution plan the whole 9.
BUT the restaurant was still a FAIL, ultimately too many fines and regulations, rightfully so, Bagged for dumping waste!
Look it up. The Rockmore Restaurant.
This is what a floating restaurant does to a community.
The environmental impacts of a floating restaurant are ten-fold what anyone thinks.
Also consider the way the rockmore was opperated was a registered business in Marblehead MA, But water access thru Salem, MA public pier.
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