Ray Kroc Quotes

I basically try to give people top quality.

I have an obsession for quality. I work for my guests, not to obtain Michelin stars.

Quality survives.

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

The society which scorns excellence in plumbing as a humble activity and tolerates shoddiness in philosophy because it is an exalted activity, will have neither good plumbing nor good philosophy. Neither its pipes nor its theories will hold water.

What is excellence? It is about going a little beyond what we expect from ourselves. Part of the need for excellence is imposed on us externally by our customers. Our competition keeps us on our toes, especially when it is global in nature.

My motto has always been: Only first class business and that in a first class way

Make no compromise in quality.

It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver.

Accept business only at a price permitting thoroughness. Then do a thorough job, regardless of cost to us.

Quality is easy to talk but hard to make.

It's all about perfection, isn't it?

Quality for me is key, and this stands true in every facet of my business from real estate, hotels, and fashion.

Quality. That's the key. Everything I do, I want it to have that stamp that people like Jay Z, for instance, have on all the things they touch.

I'm a fan of anything that's good, especially when it's conscientiously good.

I have always believed in quality work.

A world where people do not care about the quality of their experience is not a good world for Apple. A world where people care about those details and want to complain about them is the world where our values shine.

Neil and I share a desire for great quality in our work. If we are offered projects, look at projects, or consider projects that don't have that quality, then we don't do them.

I never compromise with my work.

Just make up your mind at the very outset that your work is going to stand for quality... that you are going to stamp a superior quality upon everything that goes out of your hands, that whatever you do shall bear the hallmark of excellence.

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

Only mediocrity escapes criticism.

It distresses us to return work which is not perfect.

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

We cannot have islands of excellence in a sea of slovenly indifference to standards.