Demand for gluten-free foods is increasing as more American’s are gaining awareness about the health impacts of wheat. Health seekers and people sensitive to wheat’s protein composite are often limited by the menu options at standard restaurants. But that is changing as local eateries capitalize on the surge of consumers with dietary restrictions.

The latest hospitality survey by J.D. Power and Associates documents what many hotel travelers already know: Customer satisfaction with the nation’s hotels is slipping — substantially.

Squaw Valley USA was once the premier ski resort of California and the world-renowned site of the 1960 Winter Olympic Games. But in the decades that followed, the resort’s managers focused on the mountain, and Squaw became eclipsed by other resorts that boasted hotel rooms and other amenities to capture business in the dry months.

Roseville may be contemplating — again — plans to build a long-coveted conference center. The city has for years touted the benefits of a civic center, but such projects are notorious for their inability to bring in hefty, consistent revenue, and plenty of people are wondering if the right time for such a gamble is now.

The Great Recession has cast a long shadow over the Capital Region. The economy has been static. Recovery has been slow. But in the hard-hit hospitality business, the pause has spurred opportunity for reinvention.

Forget books, exams and professors. The campus buzz at Stockton’s University of the Pacific is about the hottest new idea in off-campus housing: Lofts at the University Plaza Waterfront Hotel.

“I arrived in the City of Saloons,” wrote Mark Twain upon arriving here in 1866. “You can shut your eyes and march into the first door you come to and call for a drink, and the chances are that you will get it.”

State trade groups generate nearly $90 billion in annual spending nationwide through education and training programs, meeting products and services, and local, state and federal taxes, according to the California Society of Association Executives. Roughly 15 percent of that is spent right here in California, and much of it winds up in the till of the hospitality industry.

Spring weather has graced area ski resorts with abundance, dumping generous volumes of snow on the slopes for giddy guests.

What to give? What to give? Faced with that nagging question at birthdays, weddings or other celebratory occasions, tides of consumers are turning to the ubiquitous gift card.