<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Flairbar.com &#187; articles</title>
	<atom:link href="http://bartendbetternow.com/tag/articles-2/feed/" rel="self" type="application/rss+xml" />
	<link>http://bartendbetternow.com</link>
	<description>Your Source for Performance Bartending &#38; Mixology!</description>
	<lastBuildDate>Mon, 23 Mar 2026 18:47:40 +0000</lastBuildDate>
	<language>en-US</language>
		<sy:updatePeriod>hourly</sy:updatePeriod>
		<sy:updateFrequency>1</sy:updateFrequency>
	<generator>https://wordpress.org/?v=3.9.40</generator>
	<item>
		<title>Utlizing &#8216;AI&#8217; Artificial Intelligence Software in the Hospitality Industry</title>
		<link>http://bartendbetternow.com/utlizing-ai-atifical-intellegence-software-in-the-hospitality-industry/</link>
		<comments>http://bartendbetternow.com/utlizing-ai-atifical-intellegence-software-in-the-hospitality-industry/#comments</comments>
		<pubDate>Tue, 24 Jan 2023 22:14:03 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2023]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[automation]]></category>
		<category><![CDATA[bar industry]]></category>
		<category><![CDATA[bar scene]]></category>
		<category><![CDATA[bartend better now]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[chatbot]]></category>
		<category><![CDATA[ChatGPT]]></category>
		<category><![CDATA[chris reynolds]]></category>
		<category><![CDATA[competition organizer]]></category>
		<category><![CDATA[conversational AI.]]></category>
		<category><![CDATA[customer engagement]]></category>
		<category><![CDATA[customer service]]></category>
		<category><![CDATA[data analysis]]></category>
		<category><![CDATA[david ortiz]]></category>
		<category><![CDATA[flairbar.com]]></category>
		<category><![CDATA[guest]]></category>
		<category><![CDATA[hospitality industry]]></category>
		<category><![CDATA[inventory management]]></category>
		<category><![CDATA[ivan usov]]></category>
		<category><![CDATA[january]]></category>
		<category><![CDATA[Jean Manuel Griman]]></category>
		<category><![CDATA[language model]]></category>
		<category><![CDATA[manager]]></category>
		<category><![CDATA[Mariano Gil]]></category>
		<category><![CDATA[marketing campaigns]]></category>
		<category><![CDATA[natural language processing]]></category>
		<category><![CDATA[ordering system]]></category>
		<category><![CDATA[personalized recommendations]]></category>
		<category><![CDATA[philip khandehrish]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[sentiment analysis]]></category>
		<category><![CDATA[social media]]></category>
		<category><![CDATA[trend forecasting]]></category>
		<category><![CDATA[usbg miami]]></category>
		<category><![CDATA[usbg palm beach]]></category>
		<category><![CDATA[virtual assistants]]></category>
		<category><![CDATA[virtual bartenders]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=7699</guid>
		<description><![CDATA[&#160; Have you ever wanted more time and more help in your hospitality career&#8230; Imagine a world where your customers never have to wait for a bartender&#8217;s attention or struggle to find the perfect drink. Introducing ChatGPT, the revolutionary language model that is revolutionizing all industries including the hospitality and bar industry. With its advanced [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/utlizing-ai-atifical-intellegence-software-in-the-hospitality-industry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Clearing Up Clarifications</title>
		<link>http://bartendbetternow.com/clearing-up-clarifications/</link>
		<comments>http://bartendbetternow.com/clearing-up-clarifications/#comments</comments>
		<pubDate>Thu, 01 Feb 2018 23:15:38 +0000</pubDate>
		<dc:creator><![CDATA[Justin Shiels]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[#BacardiLegacy2018]]></category>
		<category><![CDATA[#FinoColada]]></category>
		<category><![CDATA[2018]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[bacardi legacy]]></category>
		<category><![CDATA[Bacardi Ocho]]></category>
		<category><![CDATA[bartending]]></category>
		<category><![CDATA[canada]]></category>
		<category><![CDATA[centrifuge]]></category>
		<category><![CDATA[clarification]]></category>
		<category><![CDATA[Clarified Milk Punch]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[consommes]]></category>
		<category><![CDATA[Don Facundo]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[Fino Sherry]]></category>
		<category><![CDATA[Geraldine]]></category>
		<category><![CDATA[Hotel Nacional]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[Justin Shiels]]></category>
		<category><![CDATA[learn]]></category>
		<category><![CDATA[Michael Mooney]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[Splendido Restaurant]]></category>
		<category><![CDATA[Toronto]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=7220</guid>
		<description><![CDATA[The first time I saw clarification techniques being used was years ago, as a budding young chef in Toronto at Splendido Restaurant. I was watching a stock be clarified into a consommé using egg whites and vegetables. I remember how intense the spotless kitchen was. Always sweating from anxiety, I was under constant pressure, learning [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/clearing-up-clarifications/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="http://bartendbetternow.com/wp-content/uploads/2018/02/Legacy-15-sec-SQ.mp4" length="7356778" type="video/mp4" />
		</item>
		<item>
		<title>Long Time Coming</title>
		<link>http://bartendbetternow.com/long-time-coming-2/</link>
		<comments>http://bartendbetternow.com/long-time-coming-2/#comments</comments>
		<pubDate>Fri, 16 Jun 2017 02:01:07 +0000</pubDate>
		<dc:creator><![CDATA[Tobin Ellis]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2017]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[bartender unity]]></category>
		<category><![CDATA[chris cardone]]></category>
		<category><![CDATA[competition]]></category>
		<category><![CDATA[diageo]]></category>
		<category><![CDATA[flair bartender]]></category>
		<category><![CDATA[june]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[new york]]></category>
		<category><![CDATA[tobin ellis]]></category>
		<category><![CDATA[toby ellis]]></category>
		<category><![CDATA[world class]]></category>
		<category><![CDATA[world class usa winner]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6976</guid>
		<description><![CDATA[&#160; Being a bartender is so much harder than most day-walkers will ever realize. Being a flair bartender in America (outside the surreal bubble that is Las Vegas) is doubly hard. Harder than most including not just mugglefolk but other bartenders realize. And no city on earth is harder to be a flair bartender in [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/long-time-coming-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Batch Cocktails the Right Way!</title>
		<link>http://bartendbetternow.com/batch-cocktails-the-right-way/</link>
		<comments>http://bartendbetternow.com/batch-cocktails-the-right-way/#comments</comments>
		<pubDate>Sat, 01 Aug 2015 05:06:44 +0000</pubDate>
		<dc:creator><![CDATA[Chris Cardone]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[august]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[batch cocktails]]></category>
		<category><![CDATA[chris cardone]]></category>
		<category><![CDATA[craft cocktails]]></category>
		<category><![CDATA[high volume]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[new york]]></category>
		<category><![CDATA[the right way]]></category>
		<category><![CDATA[white street]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6583</guid>
		<description><![CDATA[Pouring drinks is a piece of cake.  Mixing basic cocktails is a cinch.  Well balanced cocktails is somewhat difficult.  But the truth is, making drinks is definitely a part of bartending that is really not that difficult.  Being a great bartender has very little to do with making drinks. &#160; However, executing well balanced cocktails [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/batch-cocktails-the-right-way/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fire in the Sky</title>
		<link>http://bartendbetternow.com/fire-in-the-sky/</link>
		<comments>http://bartendbetternow.com/fire-in-the-sky/#comments</comments>
		<pubDate>Sun, 01 Mar 2015 06:06:51 +0000</pubDate>
		<dc:creator><![CDATA[Rob Turek]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[march]]></category>
		<category><![CDATA[rob turek]]></category>
		<category><![CDATA[robbie flair]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6346</guid>
		<description><![CDATA[FIRE IN THE SKY Becoming one with Performance Fire Flair by Robbie Flair &#160; Fire. The ultimate source of energy. It makes up the sun, which gives us warmth and life. It can transform one element into another. It can help us survive, yet it can also kill. Since the dawn of time when man [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/fire-in-the-sky/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
<enclosure url="http://bartendbetternow.com/wp-content/uploads/2015/03/FBC_Fire_Flair_Showcase.mp4" length="21557338" type="video/mp4" />
		</item>
		<item>
		<title>Love me two times&#8230;..</title>
		<link>http://bartendbetternow.com/love-me-two-times-2/</link>
		<comments>http://bartendbetternow.com/love-me-two-times-2/#comments</comments>
		<pubDate>Thu, 15 Jan 2015 06:08:13 +0000</pubDate>
		<dc:creator><![CDATA[Chris Cardone]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[2015]]></category>
		<category><![CDATA[april]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[best of]]></category>
		<category><![CDATA[chris cardone]]></category>
		<category><![CDATA[christian delpech]]></category>
		<category><![CDATA[craft cocktail]]></category>
		<category><![CDATA[dushan zaric]]></category>
		<category><![CDATA[ed hibbert]]></category>
		<category><![CDATA[entertainment]]></category>
		<category><![CDATA[evolve]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[flair bartenders association]]></category>
		<category><![CDATA[flair vs mixology]]></category>
		<category><![CDATA[flairbar.com]]></category>
		<category><![CDATA[january]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[Sasha Petraske]]></category>
		<category><![CDATA[tobin ellis]]></category>
		<category><![CDATA[united states bartenders guild]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6138</guid>
		<description><![CDATA[That&#8217;s what the bartending industry has told me.  My first love was Flair bartending, my second was Mixology. I started tending bar a few months after turning 18 as a fun way to make some money during college.  At my first bartending job I learned a few small Flair bartending techniques; like flipping an empty [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/love-me-two-times-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Be the Bartender Your Guests Want at that Time&#8230;</title>
		<link>http://bartendbetternow.com/be-the-bartender-your-guests-want-at-that-time/</link>
		<comments>http://bartendbetternow.com/be-the-bartender-your-guests-want-at-that-time/#comments</comments>
		<pubDate>Mon, 01 Dec 2014 07:07:08 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[coach house]]></category>
		<category><![CDATA[december]]></category>
		<category><![CDATA[how to bartend better]]></category>
		<category><![CDATA[if only i knew then what i know now]]></category>
		<category><![CDATA[knowledge]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[rob husted]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6054</guid>
		<description><![CDATA[I recently had the pleasure to work with an up and coming passionate bartender at a new high-end high volume bar that is only open Sunday nights during the winter season. This particular week the usual bartender I work with called out of work and they found a guest bartender to replace her with for [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/be-the-bartender-your-guests-want-at-that-time/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Letters to a Young Bartender &#8211; Jackson Cannon</title>
		<link>http://bartendbetternow.com/letters-to-a-young-bartender-jackson-cannon/</link>
		<comments>http://bartendbetternow.com/letters-to-a-young-bartender-jackson-cannon/#comments</comments>
		<pubDate>Wed, 01 Oct 2014 05:07:32 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[Colin Asare-Appiah]]></category>
		<category><![CDATA[Derek Brown]]></category>
		<category><![CDATA[if only i knew then what i know now]]></category>
		<category><![CDATA[Jackson Cannon]]></category>
		<category><![CDATA[Joshua Wagner]]></category>
		<category><![CDATA[Julie Reiner]]></category>
		<category><![CDATA[knowledge]]></category>
		<category><![CDATA[letters to a younf bartender]]></category>
		<category><![CDATA[october]]></category>
		<category><![CDATA[seminar]]></category>
		<category><![CDATA[tales of the cocktail]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5912</guid>
		<description><![CDATA[&#160; We came across this gem again recently from a seminar at Tales of the Cocktail awhile back entiteled &#8220;Letters to a Young Bartender&#8221; from bar director Jackson Cannon, training manager Colin Asare-Appiah,  and New York&#8217;s Julie Reiner, Miami&#8217;s  Joshua Wagner and Washington D.C.&#8217;s Derek Brown. This was a letter to Jackson (himself)- what he [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/letters-to-a-young-bartender-jackson-cannon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Have We Sacrificed Service For Progress?</title>
		<link>http://bartendbetternow.com/have-we-sacrificed-service-for-progress/</link>
		<comments>http://bartendbetternow.com/have-we-sacrificed-service-for-progress/#comments</comments>
		<pubDate>Mon, 01 Sep 2014 05:06:31 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[foam]]></category>
		<category><![CDATA[ice sphere]]></category>
		<category><![CDATA[molecualr mixology]]></category>
		<category><![CDATA[rob husted]]></category>
		<category><![CDATA[sean idehart]]></category>
		<category><![CDATA[september]]></category>
		<category><![CDATA[service]]></category>
		<category><![CDATA[sweetwater]]></category>
		<category><![CDATA[time]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5838</guid>
		<description><![CDATA[We have all strived to become better at our craft, or else, I’m assuming, you wouldn’t be reading this! With each new nugget of wisdom and learned lesson, we apply it, whatever “it”may be (when necessary;) thus giving us more tools to service our guest with…Sounds easy right? If only it were that simple. &#160; [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/have-we-sacrificed-service-for-progress/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Is TGI Fridays Hurting or Helping Flair?</title>
		<link>http://bartendbetternow.com/is-tgi-fridays-hurting-or-helping-flair/</link>
		<comments>http://bartendbetternow.com/is-tgi-fridays-hurting-or-helping-flair/#comments</comments>
		<pubDate>Tue, 01 Jul 2014 05:07:25 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[2014]]></category>
		<category><![CDATA[articles]]></category>
		<category><![CDATA[bar]]></category>
		<category><![CDATA[bartender]]></category>
		<category><![CDATA[cocktail list]]></category>
		<category><![CDATA[drinks]]></category>
		<category><![CDATA[flair]]></category>
		<category><![CDATA[john jb bandy]]></category>
		<category><![CDATA[john mescall]]></category>
		<category><![CDATA[july]]></category>
		<category><![CDATA[mixology]]></category>
		<category><![CDATA[olympic bartending]]></category>
		<category><![CDATA[past winners]]></category>
		<category><![CDATA[tgi fridays]]></category>
		<category><![CDATA[tgi fridays hurting or helping flair]]></category>
		<category><![CDATA[world bartender championship]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=5671</guid>
		<description><![CDATA[I pose the question… is the global chain TGI Fridays hurting or helping Flair? The earliest know competition for Flair bartending was held by TGI Fridays in Marina del Rey, California around 1985 and its has only grown bigger and better over the years. From a small handful to literally thousands of bartenders across the [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/is-tgi-fridays-hurting-or-helping-flair/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
<enclosure url="http://bartendbetternow.com/wp-content/uploads/2014/07/OBC_Intro.mp4" length="9657771" type="video/mp4" />
<enclosure url="http://bartendbetternow.com/wp-content/uploads/2014/07/OBC_Action.mp4" length="14593484" type="video/mp4" />
<enclosure url="http://bartendbetternow.com/wp-content/uploads/2014/07/OBC_Judges.mp4" length="9309650" type="video/mp4" />
		</item>
	</channel>
</rss>
