Utlizing ‘AI’ Artificial Intelligence Software in the Hospitality Industry
Have you ever wanted more time and more help in your...
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“WE DON’T HAVE ENOUGH TIME FOR THAT HERE” A No Nonsense approach to Flair Bartending, Craft Cocktails and High Volume Service.
“We don’t have time for that here.” – For seven years, these words have rung in my ears as an ever present challenge that has distilled itself into two fundamental questions: ...
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WHAT MAKES A FLAIRBAR WORK? (Part 3)
Good question… in the last two months we took a closer look at how some establishments have accomplished this. A recipe for success that we are now sharing with you. Lets...
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WHAT MAKES A FLAIRBAR WORK? (Part 2)
Good question… and last month we started to take a closer look at how some succesful Flairbars have accomplished this. A recipe for success that we are now sharing with you....
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WHAT MAKES A FLAIRBAR WORK? (Part 1)
Sounds easy enough… Open a Flairbar with some great Flair bartenders and the money should start rolling in. Right… If only it was that simple! There is more to a successful...
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TOBY ELLIS IS… Cut Off – “Bottle For Hire, Part Two”
Last month I walked you through the estimating, marketing and legal sides of hiring yourself out to bartend private events. I also offered a lot of suggestions dealing with how to...
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Cocktail Art Challenge 2022 Part #3: Marco Estrada, Adrian Reyes & Semaj Lynch
MANGO MAGIC: Marco Estrada, Brownsville, TX 1 ½ oz Aviation Gin ¾...
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Cocktail Art Challenge 2022 Part#2: Olya Sabanina, Jean Manuel Griman & Alejandro Flores
ALOE WOK: Olya Sabanina, Saint Petersburg, Russia 1 1/3 oz Aviation Gin...
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Have We Sacrificed Service For Progress?
We have all strived to become better at our craft, or else,...
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“Be a Bat-tender!”
About the author, Elton Marvin Jr. has worked in the food and...
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“Mixologist or Flair Bartender?” – Chris Cardone Interviewed
From starting out picking up a Flairco bottle after watching the movie...
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MASTERCLASS – MILANA KURS
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MASTERCLASS – MILANA KURS & LIZA SOBOLEVA
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MASTERCLASS – SCOTT CHRISTIAN
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