Quality Compromise Quotes

I always tell people there's only one trick to writing: You have to write something that people are willing to pay money to read. It doesn't have to be very good, necessarily, but somebody, somewhere, has got to be willing to pay money for it.

If you're truly obsessed over customers, it'll cover a lot of errors.

When you cook under pressure you trade perfection.

It's the old adage: You can make a pizza so cheap, nobody will eat it. You can make an airline so cheap, nobody will fly it.

It's unwise to pay too much, but it's worse to pay too little. When you pay too much, you lose a little money - that's all. When you pay too little, you sometimes lose everything, because the thing you bought was incapable of doing the thing it was bought to do. The common law of business balance prohibits paying a little and getting a lot - it can't be done. If you deal with the lowest bidder, it is well to add something for the risk you run, and if you do that you will have enough to pay for something better.

No, no, no. There's no such thing as cheap and cheerful. It's cheap and nasty & expensive and cheerful.

When I propose a candidate for a job I don't do it because the person in question is the best but because he is the one the client will employ. I provide them with a head that is good enough, placed on a body they want. [...] The world is full of people who pay serious money for bad pictures by good artists. And mediocre heads on tall bodies.

In two days, it's hard to to get the quality you would normally want for a design project.

I have infinite capacity to do more work as long as you don't mind that my quality approaches zero.

I have no great desire to play a great role. You can't make quality on TV anyway. It's always a manure pile. You're on the top, or you're on the bottom, but it's still a manure pile, and I'm not sure the movie industry isn't like that, too.

I'm in favour of innovation, just as long as the game does not suffer for it.

Once you start compromising, once you start trying to keep cost lower, this is not luxury. Luxury is wanting the best and using the best materials with which to do that.

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

The message was that if something is free, you should only take the best. If, on the other hand, you're forced to pay, it's best to lower the bar and not be so choosy.

We have to produce a high-quality show, but we have less and less time and money to do it. If you are using the tapeless approach to save money, you will.

If you're a thorough professional, and they won't let you do a professional job, nobody's going to benefit from it. The people who produce it won't benefit. The people who buy it won't benefit from it. They're going to get a half-assed product.

Time pressure gradually corrupts an engineer's standard of quality and perfection. It has a detrimental effect on people as well as products

Everybody in the real world will agree - the moment a project is behind deadline, quality assurance tends to go out the window.

Audiences are so much more sophisticated than they've ever been. They expect a lot more. I don't think because it's an hour of your Thursday night rather than an hour and a half of your weekend that you should be gypped at all in quality.

The Internet has compromised the quality of debate.

The problem with the race to the bottom is that you might win

The founder of Dell found ways of delivering Hewlett Packard's most profitable products for much lower prices but forgot to deliver their quality so within a few years had fallen behind again. Ideas need constant renewal. A great idea will never be perfect and will never work perfectly in all markets and all seasons.

Television will always err on the side of making something not quite as classy as it could be.

There are people working in arts organizations who feel that in recent years there has been a sacrifice of quality and excellence in favor of ticking the right boxes and using the right buzz words because that's what their masters tell them.

A harsh reality of newspaper editing is that the deadlines don't allow for the polish that you expect in books or even magazines.