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News & Information on the I-1183 Transition

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List of Alcohol Manufacturers

Frequently requested lists

WRA’s Guide to Understanding Liquor Privatization (PDF, 2MB)

Training requirements for retailers adopted by Liquor Control Board

Liquor Control Board will continue carrying 99% of product through May

Progress on 1183 implementation continues

WRA and coalition partners respond to I-1183 lawsuit

Products and Distributors

Brands by Supplier and Broker

Spirits, Wine and Beer Distributors

Craft Distillery Directory

Time-frame

January 2012: The Liquor Control Board begins divesting itself from its current business operations as prescribed in the initiative.
March 1, 2012: Distillers and spirits distributors may be begin to sell spirits directly to restaurants.
June 1, 2012: Spirits retail license holders may begin to sell spirits
June 1, 2012: All state liquor stores must be closed and liquor inventory must be depleted
June 1, 2013: All asset sales must be closed. Any state store or Distribution Center assets remaining after this date will be managed by the Department of Revenue.

(Source: Washington State Liquor Control Board)

Fact Sheets

Central Warehousing (effective December 8, 2011) ^New
Wine Retailer Reseller Endorsement (effective December 8, 2011) ^New
Spirits Distributor Liquor License (effective March 1, 2012) ^New
Spirits Certificate of Approval Liquor License (effective March 1, 2012) ^New
Spirits Retail Liquor License (Effective June 1, 2012) ^New

(Source: Washington State Liquor Control Board)

Other Resources

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Industry News

Recent

Events

Some hotels eyeing in-room health services to attract conscientious consumers

While some travelers never go to the hotel gym, some would prefer healthy extras in their room. “I travel fairly often and every time I walk into a hotel room I wish there was a yoga mat and a foam roller and just a space to stretch out,” said Nicole Woyak of Los Angeles. (KABC-TV)

June 15, 2018

Rise of domestic caviar makes the luxury ingredient affordable again

After a long stint of being exclusively available in fine dining restaurants, caviar is making its way back to its humble origins as an everyday ingredient, writes Maggie Hennessy. More chefs are sourcing affordable roe from bowfin, trout and hackleback and putting them on the menu as toppings for simple dishes such as toast or scrambled eggs. (Taste)

June 15, 2018

Spotlight On Menu Calorie Counts: Consumer Behavior Of Millennials Most Impacted

About one-third of 1,000 consumers surveyed pay attention to calorie counts on restaurant menus and 60% say calories play at least a slight role in their food choices, according to a poll by kNOW. Calorie counts are most likely to be ignored at the drive-thru and most likely to be noticed while dining in at quickserve eateries. (MediaPost)

June 15, 2018

IHOP maps growth plan for urban areas

IHOP is planning to expand in Chicago and other cities to cater to its growing millennial and Gen Z fan base, President Darren Rebelez said. The chain has also invested in technology to appeal to younger consumers, including a mobile ordering app that launched last year. (Chicago Tribune)

June 15, 2018