La Tribu Jazba interview

We interview La Tribu Jazba, a family that has led a lifestyle from the restaurants industry.

Bahía de Tanit was the first restaurant that opened in 2001 as a proposal for a Beach club for drinks with live music. Founded by Antonio Palomo, the father of the tribe, he ended up taking the concept of drinks to the beach at a time when what existed were the typical fish bars.

This motivated us to continue growing with Tanit Restaurante in 2008, Vintash 2011, Palapa Beach and Simple Jazba in 2018 and finally Delirio with Brunch & coffee in 2019.

Making continuous growth where we ended up creating our departmental offices and production kitchen.

In 2019 we are committed to a brand change from Grupo Tanit to La Tribu Jazba. We realized that the most important of this growth would not have been possible without core values ​​such as our philosophy of life, the value for family and passion for everything we do.

We wanted to show that the hospitality industry is not only a place to eat and drink, but a space where you can disconnect and enjoy at other levels.

Our constant nonconformity made us exceed the creative expectations that we had set for ourselves and our team union gave us the ability to materialize everything that went through our minds.

One of the ways to enrich creativity is by making our team travel and get to know culture, gastronomy and, above all, people.

“We only make our way by walking” and visiting the world, makes us see it from another prism. Because traveling makes us better people. Discovering new skills and abilities in our travels, unique challenges that motivate us to seek the best version of ourselves.

When we decided to open a new concept in Torre del Mar such as Brunch & coffee, we decided to travel to London, the birthplace of Brunch, in order to study all business models and create our BRUNCH JAZBA.

A very special trip was to Bali, we met different models of Beach clubs and we were able to continue adding value to our Brunch menu, but what really made it special is the humanitarian mission we did, where we were lucky enough to personally donate things to people. that I needed it

Another of the most frequent trips is Madrid, in the end it is a city where we find the latest trend in terms of business model in gastronomy, and we are committed to making training trips for both the kitchen management team and the dining room, they must have the opportunity to know and the ability to constantly learn.

The trips always depend on the business models that we want to create, we visit the places that are developed in that aspect.

One of the hardest moments on a professional level in our career was suddenly finding ourselves in a situation for which it was impossible to be prepared, a pandemic, where it paralyzed us and above all made us stop. We were holding the full volume of the company’s staff until we could, we made a financial strategy, studying all the possible numbers to hold until March 2021, seeing that the pandemic was lengthening we had to make very difficult decisions with job cuts, and that, it has undoubtedly been our most difficult part of the COVID.

Professionally, at the same time, we made this crisis an opportunity. We took advantage of that pause to continue training, we launched a more enjoyable quarantine project such as + Juntos, to contribute our grain of sand and be able to help our fellow hoteliers with the knowledge we were acquiring, training ourselves to see a reopening adapted to the new circumstances.

When we returned after confinement, the start was quite hard, we found ourselves with a social fear of our own staff, with a shortage of foreign tourists, with a small audience and at the same time much more demanding and above all with many time and mobility restrict

We bet on giving everything and giving our best, but the pressure and stress made us see that we were not really enjoying what we had, and due to the restrictions that our sector experienced, we saw a big drop in the City line that we had created, since the social fear that had given preference to open places like our line of Beach Clubs.

For this reason, we made the decision to transfer all of our City stores, this would help us with liquidity, invest more in the Beach clubs and continue growing patiently.

Today we find ourselves in a situation in which we are very proud, not only for everything we have achieved, but because despite the circumstances and all the obstacles encountered Post Covid, we continue to add, because if we have learned something, it is that life together is a lot of life.

LA TRIBU JAZBA