We don’t like the word consultant. Nobody likes consultants. Instead, we’re part collaborator, part advisor and part insurance policy.
Hotels and restaurants are built on hundreds of critical decisions, with millions on the line. The challenge isn’t usually a lack of expertise. It’s understanding how every decision affects the next, and how quickly those decisions can impact the budget.
We’ve spent decades developing, opening and operating hospitality ourselves. We know what works, we’ve made the mistakes, and we know how to take a compelling concept and build a successful business around it.
We work alongside owners, developers, designers and operators, bringing experience, creativity and deep hospitality expertise wherever it’s needed.
We’re not here to replace the team. We’re here to make the project better.
It started with a shared frustration.
James Stuart and Paul Bishop had spent years on different sides of hospitality. James developing and operating it. Paul designing it.
They kept seeing the same thing. Design, brand, business and operations being developed separately, then expected to somehow come together at the end.
Poor coordination. Poor communication. Too many layers. Too much lost along the way.
So they built Custard.
Creative and operational hospitality experience around the same table, from the start.
