MAKING GOOD（Tony：企业家、独立者与餐馆老板的传奇故事） 2025 chm pdf kindle rb azw3 下载 115盘

　　"IT WAS December, one o'clock in the morning and freezing cold, but the sweat was pouring off me. I could feel my heart pounding. It was pitch black up on the roof, but below me I could see glow of the street lights and sometimes a car going past. But I was buzzing with it though. There was the pressure of worrying would my father find out, and the police as well - I was damn sure I didn't want to be caught - and I only had a limited time to do it in, so the adrenalin was really flowing. But I kept going. I had this target that I was going to do the lot - strip the whole roof of lead.

I was fifteen then, and I'd already had a couple of little scams on the side going on.The lead thing got started one day when we were playing football in the playground at school. It was in the winter. It was wet and the football pitches were getting cut up, so we used to play in the playground with a tennis ball. I remember the ball went up on the roof, and I climbed up onto a

portacabin and then onto the main roof. While I was getting the ball down I actually used my fingers and just pulled back a bit of lead and realised how easy it came off. So I made this plan that if I stripped the roofs and stored the lead, a mate could take it to the scrap dealer. I found a couple of guys and gave them a fiver a night to carry the lead to a hiding place for me, where I could get it picked up in a van later. It was quite a slick operation. I was probably making about ~800 a week, and this was back in the '70s, in 1978. Eventually the police caught up with us and I was later expelled from school, but it definitely sowed the seeds of my entrepreneurial yearnings. I think where I excelled was on the street-wise side of things. I was very independent from an early age"

Acknowledgements

Dramatis Personae

Chapter One The First Few Quid

Chapter Two The Heat of the Kitchen

Chapter Three From P45 to Porsche

Chapter Four Banks, Bankers and Bank Restaurant

Chapter Five Fish Market Meets Stock Market

Chapter Six Three Little Words

Chapter Seven Escape

Chapter Eight A Fishing Trip

Chapter Nine The Supermodel Chefs

Chapter Ten The Harder You Work, the Luckier You Get

Appendix: Tony Allan – the Key Dates

Index

Tony Allan is second only to Terence Conran as Britain’s wealthiest restaurateur. He is worth an estimated £85 million, and rising all the time. His meteoric rise from fishmonger to the elite of British entrepreneurs speaks volumes for his dedi

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书籍介绍

Packed with entertaining anecdotes, Making Good gives a real insight into one of the few remaining characters on the restaurant scene. Tony Allan is second only to Terence Conran as Britain's wealthiest restaurateur. He is worth an estimated #85 million and enjoys celebrity status following his primetime BBC cookery show Tony & Giorgio, with his best pal Giorgio Locatelli. Making Good follows Tony Allan's rise from humble beginnings to Britain's second wealthiest restaurateur. After being expelled from school for stripping lead from the roofs of school buildings he went to catering college, gained an apprenticeship at Claridges, and was chef de partie at the Dorchester, all before he was 20. It was in his next job that his big break came: he got the sack as Head Chef at Kennedy Brooks' Salters Court for complaining about the quality of the fish. His response? He borrowed #400 from his father in law, bought himself a van and went on midnight runs to buy fish direct from the markets on the south coast. By selling direct to London's top restaurants and cutting out the middle man, Tony was soon making handsome profits. A salmon smokery followed, and then he realized his dream project when he opened the first of his restaurants at Bank. Bank opened in 1996 and quickly won a string of awards. To cap it all, he was crowned Stock Exchange Entrepreneur of theYear in 1998. In 1999, he launched his debut Fish! restaurant and other Fish! Restaurants quickly followed. Tony's latest project is the new pizza/pasta chain Loco. Tony Allan is a rare breed - a masterful chef as well as a great businessman. This is essential reading for aspiring entrepreneurs from all walks of life, including anyone who has ever had a dream of opening a successful restaurant. Making Good is Tony Allan's inspiring story.