Sauce business in Singapore: every jar counted, sold and sent

Batch cooking makes stock tricky. Jars sell at a market, by chat and through a café, and nobody adds them up until you're down to three. Gift sets use jars you thought were spare. A café pays monthly, but you've lost track of which deliveries belong to which month. And posting jars means typing addresses into yet another site.

The Sauces, jams & preserves starter adds a 250 g sambal jar at S$12, a 200 g fruit jam at S$10 and a gift set of 3 jars at S$32, each with stock counted. Add a Heat option with Mild, Hot and Extra hot, and count stock for each choice, so Extra hot can sell out on its own.

Every sale, online or at the counter, takes stock off. You're warned when a jar runs low, and at zero it shows sold out on your link. On Business, recipes go a step further: a jar of sambal can use up chilli, shallots and an empty jar from your ingredients and supplies, so you know what to buy before the next batch.

At a bazaar or pop-up, the counter screen on your phone takes the sale: tap the jars, show the PayNow QR with the amount, done. Walk-in sales need no name or number.

For orders sent out, connect your own parcel account to compare courier prices on the order, buy the label and print the waybill; the tracking link shows on the customer's order page. For same-day, book a courier from the order with your own courier account. Or charge your own delivery fee, with free delivery above an amount you choose.

Turn on a business account for a café or a shop that stocks your jars. Give it its own prices, such as S$8.50 a jar by the carton, payment terms of 30 days, a credit limit, and a PO number if they need one. Their orders go out now and are paid later, and Statements shows each one's monthly statement to print or email. On Business, each delivery can have its own delivery order with their PO number.