Wholesale orders come by text, email, and phone and get retyped into invoices by hand. The farm-market till gets reconciled against inventory manually, if at all. CSA shares, U-pick reservations, and tasting-room bookings live in three different spreadsheets. The growing is the easy part — it's everything around selling it that eats the season.
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The crop comes in. The friction is in everything around moving it to a buyer.
No enterprise farm-management platform you'll never fully roll out — just the specific fixes that pay off this season.
We start with one conversation. You walk me through a normal week in season — how a wholesale order comes in and becomes an invoice, how the market till gets reconciled, how CSA and bookings get managed, and where the same information gets typed twice. I listen for the repetitive and the manual across all the ways you sell.
A few days later you get a short, plain-English report: what’s costing you time, what fixes each thing, what it runs a month, and where to start. Most of it is connecting the tools you already pay for — wholesale orders that flow into invoices, bookings on one calendar, availability that updates everywhere at once. Some of it I can build once and hand you with no new subscription. The report is yours either way.
It usually pencils out fast: retyping wholesale orders into invoices, reconciling the market till, and juggling bookings by hand adds up to well over an hour a day in season. We work it out from your real numbers on the call — the tools to stop it usually run around $50 a month, before anything custom gets built.
An illustrative example — not a specific client.
Take a family orchard with a cider house and a weekend market. Wholesale orders come in by text and get retyped into QuickBooks, the tasting-room bookings live in an inbox, and the market till gets reconciled against inventory by hand on Sunday night. Add it up and it's hours a week nobody was counting.
→ Wholesale orders that flow into invoices, one booking calendar for the tasting room, and a till that reconciles against inventory automatically. ~6 hrs/week back in season.
Book a time, walk me through how a season actually sells, and get back a plan to get those hours back — whether or not you ever hire me again.
Book the audit — $999