Ice Math for Twenty
Ice is hospitality infrastructure. Run out and the afternoon tilts.
Baseline for ~20 people (mixed drinks + food cooler)
| Cooler job | Starting ice | Refresh |
|---|---|---|
| Drinks (high open rate) | 1–1.5 bags per cooler | Midday top-off |
| Food / protein | 1 bag, drain once | Keep closed |
| Spare / guest arrivals | 1 bag untouched | Open last |
Bags vary by brand weight — buy by pounds when you can. Block ice lasts longer in the drinks cooler; cubes chill faster for late cans.
Practical moves
- Pre-chill overnight when you have fridge space. Warm cans burn ice.
- Layer: ice, cans, ice. Food cooler: ice under a rack or sealed bags so meltwater does not bathe the chicken.
- Shade is free refrigeration. Canopy or truck shadow beats buying a third bag.
- Drain strategy: drinks cooler can drain; food cooler should not sit in a puddle of yesterday.
Budget honesty
Ice is cheaper than apologizing. Put a cash float in the glove box for the lot vendor who still sells bags when your plan fails.
Next ritual: Team Captain’s Pregame.
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