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Buy from suppliers, count it in, make it, and keep every order.

The back office for a cannabis business: supplier orders, receiving, stock, production, customer orders, customers and costs. Every step changes the same stock count, so you always know what you can sell.

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One place for what used to live in five.

Most shops run the back of the business on a notebook for supplier orders, a spreadsheet for stock, texts for customer orders and a guess for margin. Each one has its own number for the same jar. Operations keeps one number, and writes down every change to it with a name and a time.

Is Cultivar one product or four?

One system with four parts: Operations, Storefront, Delivery and Marketing. They share one stock count and one customer list. This page is the first part, and the other three read from it.

Can I run only this part?

Yes. Buying, stock, production and orders work without the other three. Add your shop, your drivers and your emails when you are ready.

How does what I have today get in?

Send us your spreadsheet or your price list. Your products, suppliers, customers and what is on the shelf are loaded with you before day one, and the shelf count goes in as an opening balance with a name and a date on it.

One delivery, followed from the supplier’s list to your profit.

Seven steps, in the order they happen. The same count follows the stock through every one, and nobody types it twice.

1Order it

Paste your supplier’s list. It becomes the order.

Your supplier texts you a price list. Paste it in as it is and each line becomes a row: the item, how many, the unit and the line total, matched to the products you already carry. Anything it could not read is marked for you to answer, and nothing is ordered until you say so.

  • Each line is matched to your products, or flagged as new
  • The rows are checked against the total in your list
  • Tell it once that “deps” means pounds and it remembers for that supplier

No list to paste? Type the order row by row, or copy your last order from the same supplier and change what is different. A cost you do not know yet can stay blank, and the order says so.

2Count it in

Stock goes up when you count it in, not when you order.

Until the boxes are counted, every line shows as on its way and none of it can be sold. When the delivery lands, open the order and count: what you ordered is already filled in beside each line, so a delivery that arrived in full is one tap. Change a number and it asks why: short, over, damaged or swapped.

  • Only what arrived and is usable goes into stock
  • What you ordered stays on the record for the call to the supplier
  • The amount you owe drops to match a short delivery

Ordered 225 pods by brand and the box holds three strains? Split the line as you count: 100 Blue Dream, 75 OG Kush, 50 Skywalker OG. Each strain goes into stock under its own name when you finish.

3See what you have

One count for every product, and the story behind it.

Every product shows three numbers. On hand is what is physically there. Promised is what is spoken for by open orders. Can sell is the difference, and it is the number your shop and your drivers see too. Under them is the stock history: every delivery, sale, run and correction, each with a time, a reason and a name.

  • What is on order shows beside what you hold, never as sellable
  • Stock leaves oldest first, or newest first if you prefer
  • Filter every movement by type, date or person

When the shelf and the screen disagree, count the shelf, type the number and pick a reason: a count, found, damaged, expired, a sample, a loss. The difference is recorded, not hidden. Stock that turns up with no supplier order can be sold today and waits in a short list until someone matches it to an order or signs it off.

4Make something

A pound into eighths, with the cost carried to each one.

Say what you used and what you made. Cultivar works in grams, does the subtraction and keeps the waste on the run, so nobody types it and nobody rounds it. What the bulk cost is shared across what you packed, by weight, and the eighths you made go into stock with that cost on them.

  • Several inputs, several outputs, in one run
  • You cannot pack more than you put in
  • Save the run as a recipe and next time it fills itself in

Keep your trim? Switch that on once and what is left over is booked as trim you can use in a later run. If any input has no cost, the run says “cost unknown” for every output rather than show a cost that is too low. The cost is materials only: it does not include labour or packaging.

5Sell it

Every order, from new to delivered, in one list.

An order placed on your shop and an order you type in for a regular go through the same list and the same stages: new, confirmed, packaging, ready, on the way, delivered. Taking the order promises the stock. Delivering it takes the stock off the count. Cancelling it gives the stock back.

  • A discount on any line, with a reason on record
  • Cash, Zelle, Venmo or whatever you take, confirmed against the order
  • A delivery window and updates your customer can see

6Know your customers

One customer list, shared by the shop, the drivers and the emails.

Whoever orders, however they order, lands on one record: what they bought, where it goes, how they like delivery and what they owe. A bar buying for the weekend and a regular buying two eighths are both there, marked wholesale or retail.

  • Order count, lifetime spend and last order at a glance
  • Saved addresses, added by the customer in your shop
  • A running balance for customers who pay on account

7Know your profit

Gross profit from what the stock actually cost.

Because cost came in with the delivery and followed the stock through production and onto the order, the month adds itself up: revenue, cost of goods and gross profit for any dates you pick. Each product shows what it costs and what you make on it. Where too little of your stock has a cost, it says so instead of showing a profit that is too good to be true.

  • Revenue split into retail and wholesale
  • Cost and margin on every product, for owners and admins only
  • Goods you make carry the cost of what went into them

These are the numbers for running the shop. It is not bookkeeping software, and your accountant keeps their own books.

The home screen says what needs you today.

Not a wall of charts. The most urgent job is named in a sentence, with its button on the card: a delivery that is a day late, a draft order missing a cost, products that cannot be sold until someone finishes them. Under it, the short list behind it, then how the month is going.

  • Most urgent first
  • Each line opens the screen that fixes it
  • “All clear” when there is nothing left

Give each person exactly what they need to do their job.

Four roles to start from: admin, manager, staff and viewer. Pick one and that person can work in a minute, then switch individual permissions on or off. The person who receives deliveries does not have to see cost or margin. A business with several locations keeps them under one sign-in, and each person sees only the locations they belong to.

  • Invite by email; resend or cancel an invitation any time
  • Change one permission without changing the role
  • Remove someone and their access ends

Try anything first, in a practice copy of your business.

A full copy of your shop that cannot reach a customer. Fill it with a working sample shop or start it empty, click through every screen, and reset it when you like. Emails and phone alerts raised there are shown to you instead of being sent. A coloured frame stays on every page so you always know which one you are in.

Built for where the work happens.

The receiver, at the back door with boxes in their hands.

One line per screen on a phone, big plus and minus buttons, and the count saved as they go. If the delivery is interrupted they pick it up where they left it.

The buyer, at a desk with the supplier’s list in another window.

A grid that takes a paste, moves with the arrow keys and Tab, and saves every change as a draft.

The owner, at the end of the day.

The home screen for what is still open, the stock history for who moved what, and gross profit for the month.

The shop, the drivers and the emails all read this count.

Operations is where the number lives. The other three parts use it and change it, so none of them can disagree with the shelf.

Your shop sells from it.

It shows what can be sold and stops at zero. An order placed there promises its stock here.

Explore Storefront

Your drivers finish it.

When a driver hands an order over, the stock leaves the count in the same step.

Explore Delivery

Your emails are built from it.

This week’s menu comes from what is on the shelf, and the email comes from the menu.

Explore Marketing

Questions owners ask.

Is it a till?

No. Cultivar does not ring up walk-in sales: there is no cash drawer, scanner or receipt printer. Orders are taken in your online shop or typed in by your staff. A shop with a counter keeps its register for walk-ins.

Does it report to the state for me?

No. Cultivar does not send anything to Metrc or any other state system. It keeps a full history of every stock movement, with who and when, which is what you need in front of you when you file.

How does my existing stock get in?

Your products, sizes, suppliers and customers are loaded from your spreadsheet or price list, and your shelf count goes in as an opening balance. From then on the count only changes when something is received, made, sold or corrected.

Does it take card payments?

No. You choose the ways you take payment, such as cash or Zelle, and your staff confirm each payment against its order. Cultivar does not process cards and takes nothing per order.

Does it work on a phone?

Yes, in the phone’s browser. There is nothing to download. Receiving a delivery and answering questions on a draft order are laid out for one hand.

Is the profit figure my real profit?

It is gross profit: what you sold minus what the stock cost you, including the stock used up in production. It does not include labour, packaging, rent or tax. It is for running the shop, not for filing.

Three more parts, on the same count.

See what changed this month

Watch one delivery go from your supplier’s list to your profit.

Thirty minutes, on your own products. Tell us what you run on today and the demo starts from there.

  1. You send this.
  2. We load your products and what is on the shelf.
  3. Thirty minutes: one order, from supplier to door.

See pricingOne flat fee per location. $0 per order.

What do you run on today? Pick any.
How many locations?
No account, no calendar. A person reads every request and replies by email.