Tony Fadell Quotes

Consumer accountability drives quality and efficiency.

I basically try to give people top quality.

If you don't care about the lapel or the buttons or the fit, then you are doing a disservice to the consumer. We're all inside the tunnel, speaking the language of business, but we need to speak the language of customers.

We want the best prices we can give our customers, with all our products... But it really is about the quality first and the experience.

Stay focused and don't try to do too many things at once. Care about execution quality.

Success really comes down to the product, not to me, my personality, or what club I'm seen going into or coming out of. None of that matters. What's important is whether or not people feel like they wasted their time or money when they pay for a movie or a CD.

Product quality has almost nothing to do with defects or their lack.

Deliver total quality to every customer every day.

I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.

One must strike the right balance between speed and quality.

If you don't have time to do it right, when will you have time to do it over?

Build to a standard, not a price.

Better a little which is well done, than a great deal imperfectly.

My working method has always been, 'Work really hard and get it right the first time.'

My customers come and go, cycle in and out. They eat others' foods, too. It's cool. They move on, and they come back. My quality, in food and execution, speaks for itself.

It's all about competitiveness: are you making the products that people really do want and value, and are you making it more efficiently and using less resources and less time than the competition?

People ask me, 'What keeps you up at night?' It's delivering a personal experience to every Neiman Marcus customer. It's the hardest thing we do.

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.

Oh, the secret of a great club is all in the detail. When I walk into one of my bars, I have to have all my napkins a certain way and all the pourers in the bottles facing a certain way. It drives some people crazy, but I figure if I notice something's off, then other people will notice it, too.

It is always cheaper to do the job right the first time.

When you're out of quality, you're out of business.

If you build a great product or service, people will talk about it. But it starts with having something that's worth talking about.

What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.

No amount of tools can help a bad product. You have to remain genuine in your product development innovation and quality.