Right or wrong, the customer is always right.

Suppliers and especially manufacturers have market power because they have information about a product or a service that the customer does not and cannot have, and does not need if he can trust the brand. This explains the profitability of brands.

The purpose of a business is to create a customer.

The aim of marketing is to know and understand the customer so well the product or service fits him and sells itself.

Innovation comes from the producer - not from the customer.

Our business is about technology, yes. But it's also about operations and customer relationships.

The interesting thing is when we design and architect a server, we don't design it for Windows or Linux, we design it for both. We don't really care, as long as we're selling the one the customer wants.

Even if someone is already in your market space, ask yourself whether you can approach it from a different angle and thereby secure your own customer base.

As regards this country, in which protection has always to some extent existed, it is the best customer that England ever had, and our demands upon her grow most steadily and regularly under protection.

I talked about 12 to 18 months, and that's about reaffirming our foundation for sustained growth: getting the discipline back, getting the basics right, getting the customer focus back... so by the end of next year, I hope most of that's in place.

You have got to have discipline and focus - on the customer and how you run the business.

If you can't turn yourself into your customer, you probably shouldn't be in the ad writing business at all.

We see our customers as invited guests to a party, and we are the hosts. It's our job every day to make every important aspect of the customer experience a little bit better.

Sam Walton's values are: treat the customer right, take care of your people, be honest in your dealings, pass savings along to the customer, keep things simple, think small, control costs and continuously improve operations.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.