Delivered cold, counted exactly, gone by noon.
Lanemi runs your ice rounds on standing orders that know Friday is not Tuesday, drops hot-spell top-ups onto the next run, bills block ice by the weighed kilo, and settles hotels and stalls on monthly accounts. In your currency, wherever the sun is winning.
Ice punishes a slow round twice.
Once in melt, once in a customer standing at an empty cold box at opening time. The freezing is the easy part. The hard part is a demand curve shaped like the weekend, buyers who pay on account, and a product with a deadline written into its physics.
Friday is not Tuesday.
The bar takes five bags midweek and fifteen on Saturday. Hold every buyer’s weekly shape in your head and one hot weekend breaks it.
The heatwave phone.
The temperature spikes and everyone wants extra, tonight, on rounds you already planned.
Blocks billed by habit.
Block ice varies, bills round up or down by feel, and somebody’s margin quietly melts.
Wet-handed cash at 6am.
Commercial buyers want an account and a monthly bill, not notes counted at the dock at dawn.
The sun stays on schedule. So do you.
Standing orders that know the week’s shape.
Set each buyer’s base order on their quiet weekdays, and sell the rush as its own product: a weekend pack on a Saturday and Sunday schedule. The bar’s Tuesday five and its Saturday fifteen both run themselves, with no weekly phone call.
Hot spells land in the plan, not your phone.
When the temperature spikes, extra sacks go in as one-time orders before your cutoff and join the next run. The nightly count tells you exactly what to freeze and load before you sleep.
Blocks billed by the scale.
Mark block ice as sold by weight, weigh at loading, and the account is billed the actual kilos. The bookkeeper on the other side sees a number that matches what arrived, and your margin stops melting into round figures.
Dawn openings first, every day.
Runsheets order the stops so fish stalls and early hotels come first and the afternoon caterer last, printed the night before, because melting ice does not wait for a signal.
Accounts instead of wet cash.
Commercial buyers run monthly accounts: deliveries post as they land, a statement closes the month with one numbered tax invoice, dues are flagged when they slip, and a credit limit keeps any account from freezing your own cash flow. The odd doorstep note is still tracked from crew to books.
Built for a product with a deadline.
| What you get | What it does for you |
|---|---|
| Standing orders by weekday | The quiet-day base and a weekend pack, both automatic |
| One-time top-ups | Heatwave extras on the next run, before your cutoff |
| Night-locked production count | Freeze exactly what tomorrow sells |
| Sold-by-weight billing | Block ice billed at the actual weighed kilo |
| Dawn-first runsheets | Early openings first, printable so melt never waits |
| Monthly accounts and statements | Hotels and stalls billed the way their bookkeepers expect |
| Consolidated tax invoices | One numbered invoice per buyer per period |
| Credit limits | No account quietly freezing your cash flow |
| Cash custody | Doorstep cash tracked, shortages flagged |
| Returnable containers | Optional, for insulated boxes or crates you take back with a deposit |
| Prepaid wallet | Available for household or event customers who pay ahead |
An ice round is the same race in every climate.
Coastal fish markets, wedding seasons or beach-town summers: the buyers change, the clock does not. Choose your currency, set your cutoff to your freezing schedule, and keep your food-grade and trade documents on file, with a reminder before they lapse.
Built by people who race the morning.
Lanemi began on a dawn delivery round where the product could not wait and the plan had to be made the night before. Ice is that same discipline with the thermometer turned up. The locked overnight count at the heart of this platform is exactly what an ice round runs on.
The things ice suppliers ask us first.
My buyers take different amounts on different days. Can standing orders handle that?
Yes, with one honest trick: the weekday base runs as one standing order, and the weekend rush runs as a weekend pack on its own Saturday and Sunday schedule. Each locks into the nightly plan at its own quantity, and the buyer adjusts either one from their own login.
How do I handle a sudden hot week?
Extras go in as one-time orders before the cutoff. The plan absorbs them, the production count updates, and the route re-sequences with the rest.
Block ice varies. How is it billed?
By the scale. Mark blocks as sold by weight, weigh at loading, and the account is billed the actual kilos. The bookkeeper on the other side sees a number that matches what arrived.
Do hotels have to prepay?
No. Commercial buyers run on monthly accounts with statements, credit limits and a numbered tax invoice per period. Prepay exists for the customers who prefer it.
What happens to the round if my phone dies at 5am?
Nothing. The runsheet was printed the night before, the crew finishes on paper, and the records are updated when you are back inside.
A caterer orders twice a month at random. Do they need a subscription?
No. One-time orders against a date cover them, on account or prepaid, and their history sits on the same books as everyone else’s.
One good idea for your round, once a week.
Short, practical, and no filler. Leave any time.
Ready to beat the sun with a plan?
Book a demo and we will set it up with your products, your buyers’ weekly shapes and your currency.