#GASTROFAMILY –PASSION FOR GASTRONOMY

No other industry has lost as many employees during the pandemic as the hospitality industry. According to a study by the Institute of the Deutsche Wirtschaft (IW), many employees moved from hotels and restaurants to the retail sector. In no other occupational area has the decline been so severe, neither in absolute terms nor as a percentage.

The need to communicate the attractiveness of the hospitality industry with a powerful campaign has never been greater: with one in four hospitality jobs falling victim to the Covid-19 crisis and 250,000 employees leaving the industry in the past two years, 80 percent of hospitality businesses are unable to fill key positions.

The so-called Leaders Club has therefore launched an initiative to attract skilled workers to the hospitality industry. Under the campaign hashtag #gastrofamily, the Leaders Club,

Paloma Trend

Sometimes a good drink can be so simple: a few ingredients plus garnish and a Paloma is ready. With really good tequila, it becomes even more special. In our opinion, the Paloma, a delightful alternative to Aperol Spritz and other cocktails, is not receiving the recognition it truly deserves. As the most popular drink in Mexico, it serves as the perfect addition for any cocktail enthusiast. Paloma, by the way, is Spanish for dove – and is heavenly delicious!

But where did the Paloma actually originate? As with many cocktails, the exact origins of the Paloma are unknown. But topping up tequila with lemonade has been done for a long time. The first tequila cocktail is credited to Mexican bar- rosemary, or a splash of fruit juice for an extra burst of flavour. Fruity, refreshing, bubbly, a gentle, balanced bitter note, clinking ice cubes, a chic, chilled wine glass - what could be nicer than a good Aperol Spritz? Aperol Spritz has been one of the most popular cocktails for years – but in 2023 we welcome its little sister: the Aperol Paloma. tender Javier Delgado Corona. He ran a bar called La Capilla in Tequila, Mexico, for several decades, where he invented his signature drink, the Batanga, consisting of cola, tequila, lime and a salt rim. Over time, the cola was replaced with grapefruit and the drink was then renamed Paloma. But which lemonade fits best to create the perfect Paloma? work - from the fire artist at the stove, to the service staff who bring culinary happiness or even the bartender with the magic hands. The aim of this campaign is therefore not only to support the hospitality sector in recruiting employees, but also to generate awareness of the diverse job opportunities in the industry.

The newest twist comes without mineral water and prosecco, instead it is mixed with tequila, orange liqueur, lime and grapefruit juice. So it's not fizzy or typical like a simple white wine spritzer, but gives off light margarita vibes. The best recipe is to use 5cl Tequila blanco, 1cl orange liquer, 1cl lime juice – stirr everything and top it with refreshing GOLDBERG Pink Grapefruit Soda.

No matter what your beverage of choice is, there's no denying that spring is a time for new beginnings and fresh starts. So why not welcome the aperitif season with a refreshing new drink that will tantalise your taste buds and invigorate your senses? With so many exciting new options to choose from, there's never been a better time to explore the world of spring drinks with our GOLDBERG mixer range.

We recommend GOLDBERG Pink Grapefruit - the unique fusion of sweet and sour makes the fruit a perfect base for a refreshing lemonade. In the last issue we already showed you the recipe of the Paloma classic and this time we have prepared a variation of the popular drink. Thirsty? You can find the recipe on the last page.

At GOLDBERG, we are of course passionate about the world of gastronomy. We also want to support this campaign and are therefore active on our social media channels and this issue. We want to be part of the solution and bring the advantages of the hospitality industry to the forefront. Not only because we benefit from it, but also because we are convinced that gastronomy should be maintained as part of our culture. Gastro is passion. For the craft. For the people. Even when things get heated, a good team sticks together and achieves common goals. Just like in a good family. We want to bring these people together.