12 ordspråk av Edouard Michelin

Edouard Michelin

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Our operating income is showing progress. Yet, it does not reflect the group's growth potential. That is why in 2006, we will strengthen our focused growth strategy and strengthen our cost-reduction efforts.

In this environment, we are aiming for dynamic sales growth that will translate into additional operating income and an operating margin equivalent to 2005, despite the additional negative impact from higher raw material costs.

We plan to maintain our 10-15 percent (price) premium over our competitors. We are paying close attention to the rise in raw material prices but the general trend of prices in Europe does not worry us.

The economic environment looks much less favorable than we had anticipated at the beginning of the year.

Our productivity drive is indispensable to the maintenance of market share and improvement in profitability.

[But what exactly does it take to reach for the stars?] Chefs often ask what they need to do to get three stars, ... But we have no published criteria.

We will no longer supply Toyota or Williams,

If the control tire is adopted, Michelin would seriously consider withdrawing from F1 competition, ... We could withdraw in 2008, but what about (before the start of) 2007? We will consider it very carefully and discuss the situation with our partner teams.

It has been an amazing weekend for Michelin, and one that is only possible because of the hard work of so many people in our Company. It exemplifies our sporting values and our dedication to the team spirit of racing and fair competition. I am very proud and want to thank them all. I also want to congratulate both Fernando Alonso and Valentino Rossi on their World Championships. They are fantastic racers and great ambassadors for their sports.

A New York guide is part of an old dream of mine, ... It goes back 20 years. At first there was France, then Europe, but now there's the world, and New York is the gateway. New York makes you discover other cuisines.

A New York guide is part of an old dream of mine. It goes back 20 years. At first there was France, then Europe, but now there's the world, and New York is the gateway. New York makes you discover other cuisines.

This decision is the result of the realization that there is a profound disagreement between the sports philosophy that has always been driving Michelin and the management practices of the F1 authorities.

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