Enhanced Dining this Fall
Fairfield Dining Services will premiere exciting changes this fall, including a transformation to a custom-designed, chef-driven, and sustainable menu that delivers authentic, innovative cuisine along with expanded hours and dining options.
The Library Café: Starbucks, located in the DiMenna-Nyselius Library, will offer a daily selection of signature Starbucks hot and cold beverages, bakery treats, and ready-to-eat convenience items. The library café will be open on Saturday and Sunday.
Dolan School of Business Café: This new dining location will offer a variety of popular hot and cold beverages along with “grab & go” style sandwiches, salads, and snacks.
New in the Stag Snack Bar:
Enhanced Salad Bar: The new salad bar will offer more variety to keep the menu as fresh as the vegetables.
Rob & Iggy’s: Rob & Iggy’s will now feature fresh tossed salads and flat bread pizzas made to order. Rob & Iggy’s “grab & go” choices will also be featured at new dining locations around campus.
Barone Dining Hall - New late-night hours!
7:30 a.m. – 10 p.m. Monday - Thursday 7:30 a.m. – 7:30 p.m. Friday
8 a.m. – 7:30 p.m. Saturday
8 a.m. – 10 p.m. Sunday
Einstein Bros Bagels - Now open on Saturday!
7:30 a.m. - 9 p.m. Monday - Friday
8 a.m. – 1 p.m. Saturday
The Library Café – New hours, open every day!
8 a.m. – 11 p.m. Monday - Friday
9 a.m. – 3 p.m. Saturday
1 p.m. – 11 p.m. Sunday
Stag Snack Bar
11 a.m. - 10 p.m. Monday - Friday
Noon - 10 p.m. Saturday - Sunday
For Students on the Meal Plan
Meal Exchange: Students will be able to use up to nine of their allotted meal swipes each week during specific hours to dine at Rob & Iggy’s, Original Burger Company, Stag Deli, and Grab & Go; all located in the Stag Snack Bar in the Barone Campus Center.
Swipe & Go: With Swipe & Go students can use their allotted meal swipes to grab a quick bite that is packaged to go, conveniently located near the Mezzanine on the third floor of the Barone Campus Center.
Dine Out on Campus: Pop-up restaurants will be featured around campus on weekends, offering unique, fine dining experiences.
Expanded Offerings for Special Diets: The MyZone and Simple Servings stations, offering new menus daily, allow students to address dietary concerns by offering both self-prepared and chef-prepared meals that are free from contact with the most common allergens. Students can contact Campus Executive Chef Nick Pawlowski at firstname.lastname@example.org for personalized assistance. Regional dietitian, Karen Jew, is also available to help students with any questions. Contact Karen at email@example.com.
Alumni Lead New Management Team
A new management team will be overseeing day-to-day operations for Sodexo. Jay DeGioia, Resident District Manager, is an alumnus of Fairfield. Jay graduated from Fairfield University in 1980 with a BS in management. A four year soccer starter, Jay stayed on as an assistant coach for the 81 and 82 seasons. He credits Fairfield University for setting the plan for his professional and personal future. Jay is thrilled to “be back home” and is honored to lead the Fairfield University Dining team.
Nick Segretario is Director of Catering Operations. Nick is also an alumnus of Fairfield. Nick graduated in 1999 and attributes much of his success in life to his time as an undergrad at Fairfield. Fifteen years later Nick is thrilled to continue his journey for personal and professional excellence back where it began. There will be a renewed focus on world-class catering for events to support alumni relations, advancement, the President’s office, and student groups looking for variety and great food at affordable prices.
Visit fairfield.sodexomyway.com or call phone: (203) 254-4055