How do I handle a stockist who orders twice a year?

Nothing special is needed. Their prices, delivery terms and order history sit on their account whether they order weekly or twice a year, so a dormant stockist costs you nothing and orders in one step when they come back.

Should each jar size be its own product?

Yes, if the sizes are priced and stocked separately, which they usually are. A 110g and a 340g of the same flavour draw from different batches and sell at different prices, so treating them as one line makes the stock count meaningless.

Can I sell hampers or mixed cases?

As a product in their own right, yes - give the hamper its own line and its own price. Wholesale Handler does not assemble one from its component products or draw down their individual stock counts, so a hamper you build from stock you also sell separately needs its count managing by hand.

How to manage wholesale preserve orders

Jam, chutney and hot sauce are ambient and keep for a year, so nothing about a preserve order is urgent. The difficulty is the shape of the range instead - dozens of flavours and sizes, each made in a batch that runs out, reordered by stockists on no particular rhythm. What you need is a catalogue that tells the truth about what is left.

Dan Edwards

Founder

Wednesday, 26 August 2026

Title card reading "How to manage wholesale preserve orders" over crates of fresh produce

The problem is the range, not the rhythm

A bakery has forty customers and eight products. A preserve maker often has the reverse - a dozen stockists and sixty lines once you count flavours across jar sizes.

That inverts what is hard. Nothing has to happen by 4am, but every stockist is choosing from a long list where some items are made, some are between batches and some only exist in autumn. Getting a wrong line onto an order costs a phone call, and it happens because the catalogue is out of date rather than because anyone was careless.

Wholesale Handler holds up to 500 products, which is well past a full preserve range at every size.

Batch stock, and what happens when a flavour runs out

Preserves are made in batches, so a line is finite in a way a baked product is not. You made 180 jars of damson and when they are gone they are gone until you make more.

Turn stock tracking on for those lines and Wholesale Handler counts them down as orders come in, and two stockists ordering at the same moment cannot take the same last case. Leave it off for anything you make to order and no limit applies at all.

When a line does run out, a stockist can ask to be emailed the moment it is back. That matters more for preserves than for most trades, because the answer to "when will you have more" is a real date you know and they do not.

Flavours that only exist for part of the year

Seville marmalade in January, damson in September. A seasonal range is a normal part of a preserve catalogue rather than an exception.

Set the periods a flavour is unavailable and it takes itself off the order form outside them, with a note explaining why. Stockists can register interest in the same way they do for a sold-out line, so the list of people wanting next year's marmalade builds itself while you are doing something else.

Reorders from stockists you already have

Marketplaces are how a lot of preserve makers find their first stockists, and they earn their commission on that introduction. The reorders afterwards are a different thing - a shop that has sold your chutney for two years and wants six more cases found you long ago.

Running those accounts yourself means per-stockist pricing, your own order history and your own invoices, with no percentage on repeat business. Discovery and reordering are separate jobs, and there is no rule saying one tool has to do both.