Alain Ducasse Quotes

Fastidious attention to detail makes the difference between an OK service and first class service.

Obviously, the hotel is related to my name, so my mom makes sure the staff, the service, the cleaning part of it is 100 out of 100. Not 99, 100 out of 100. We've got great reviews because of that. That's why a lot of people want to stay out our place, because we provide a lot of good services.

If you do it first class and you don't compromise values, and you don't compromise quality, and you don't compromise service, and you don't compromise cleanliness, then everybody else who is the competitor has got to play catch-up.

Perfection is very difficult to achieve, and perfection was what I wanted in McDonald's. Everything else was secondary for me.

When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they leave, the only thing I ask is whether they've been happy. Everything in between, I don't particularly care.

I basically try to give people top quality.

I'm only focusing on good work. I'm known to be a little choosy, and I'm proud of it.

I think my service is better than my food... I focus so much on the service.

I have an obsession for quality.

Our customers are quality maniacs.

I always had this philosophy that only the best is good enough for those who serve girls.

Obsess about the quality of the product.

We just always focus on quality, which can be frustrating during the wait, but which pays off when we're done (we hope).

I'm not the perfectionist anymore. It's my staff. They're the ones always insisting on doing something better and better.

Give the public everything you can give them, keep the place as clean as you can keep it, keep it friendly.

I always want people to realise that whatever I do is a quality product. And that's what's really important to me.

Once I finish something, if I don't feel that it's absolutely fabulous, there's no way I would ever let it be recorded, I wouldn't even present it to a producer.

In the end, we don't believe in launching any type of product if it isn't perfect in our eyes.

I have extremely high standards.

We want to serve the customer as they want to be served.

Literally, if you weren't the best in the world in my family, it wasn't impressive.

I try to be a perfectionist.

I'm a perfectionist and I always want to do the best as possible.

I believe if you start a business with the intent of making it huge, you're already prioritizing the wrong thing. Size is important, but it's a byproduct of a whole bunch of other things that are worth way more of your mental energy - customers, service, quality.

In New York, there are many steakhouses. We would like to show that Nusr-et is different than the others in service, meat quality, and connection with the customers.