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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

Upcoming Events

Industry News

Recent

Events

How Hotel Operators Can Win And Retain More Customers

Process management or process modeling is an underrated application that can be used to enhance the experience of travel. More than ever, the hospitality industry is looking for ways to increase their productivity and leverage technology for client communications. (Forbes)

August 15, 2018

Hacking Sustainability is No Sweat

Sustainability is no longer considered a buzzword of the moment; it’s an ecological and financial necessity. Trimming waste, sourcing carefully, and making the most use of each ingredient are principles everyone should live by, but essential within the restaurant industry where more than 11.4 million tons of food waste are generated annually, according to ReFED, a collaborative nonprofit committed to reducing food waste in the United States. (FSR)

August 15, 2018

Insights from the UK Calorie Reduction Summit – and what they mean for US restaurants

I recently had the honor to be invited to speak at the United Kingdom’s Calorie Reduction Summit, held in June at the Royal Society in London. My role was to represent the US by sharing insights on the eight-plus years of the menu labeling journey and the FDA’s 399 pages of rules for posting calories on menus. (SmartBrief)

August 15, 2018

Is Franchising the Right Growth Strategy?

To franchise or not to franchise—it’s a question facing any restaurant owner with growth in mind. Just as would-be operators must consider each franchise opportunity on a case-by-case basis, so too must founders tailor their expansion strategies specifically to their concepts. (QSR)

August 15, 2018