The Stag Snack Bar has made changes in the décor, dining options and hours of operation. Only a few days into the new school year, the new Stag was open for business.

Assistant Vice President of Student Affairs, Mr. Jim Fitzpatrick, had a great deal to do with the changes made to The Stag, and helped organize and make decisions for the process. “One of the reasons we looked at renovating The Stag was the amount of time that had passed since the last renovations,” said Fitzpatrick. The last renovations were made in 2001, and the adaptations for The Stag were minimal due to the available funding at the time.

Funds for the most recent renovations came from Sodexo, and the funding was designated specifically for construction and renovation. The funds were used for all of the changes. “Timing was right, the funds were there, so we thought let’s do it right,” said Fitzpatrick.

Eddie Muniz, President of FUSA, explains that the changes had been greatly anticipated. “We worked with Mr. Fitzpatrick over the past few months. We worked closely with him about changes that the students would like to see,” said Muniz.

Changes in the décor include new booth seating, as opposed to the bar stool and table arrangement that was in The Stag only months ago.

“The seating situation and booths are a plus. When I come with the soccer team or in other groups, someone might have had to stand because there weren’t enough chairs,” said David Piedrahita, ‘11. The booths are similar to the booths found in Barone Dining Hall and allow for more people to sit together, whereas the circular tables found in The Stag last year sat only about three people.

Changes were also made to the food served. “While we were looking into changes, it became apparent to us that [Sodexo] was phasing out the Sky Ranch and phasing in Original Burger Company,” said Fitzpatrick. The other changes in food are from the regular pizza place to a brick-oven pizzeria (called Rob and Iggy’s Pizzeria) and from Boar’s Head deli meats to Thuman’s.

“We felt that there was a general consensus that the pizza left an awful lot to be desired. The brick-oven pizzeria should be open by the beginning of October,” said Fitzpatrick. The brand-new brick ovens were installed on September 20, and the test runs for the pizzas will commence next week.

In deciding to change the deli meat from Boar’s Head, Fitzpatrick partook in a taste test to ensure that quality would not be changed. “It caught me off-guard because I didn’t feel anyone could fool me when it came to turkey breast,” said Fitzpatrick after testing each of the products.

Fitzpatrick said that the Thuman’s quality was no less than Boar’s head, which he agreed was a very high quality deli meat. “Also, Boar’s Head was less than enthusiastic for providing financial support. They surprised us with how they acted to the Fairfield account,” said Fitzpatrick. “Thuman’s support dollars were there for some initiatives in student events that Boar’s Head did not support, and so it became a very easy decision.”

The general response from students about the food had been either neutral or positive. “I haven’t had much of the new food, but I had a burger and thought it was bad. But I thought they were last year too,” said Kate Foley ‘13.

Muniz said that he thought responses were positive after the initial questioning about the changes.  “Changes were made based on what students had to say. It wasn’t as welcoming and friendly, but now the atmosphere has changed and I think that’s something the university was aiming for,” said Muniz

Another change to The Stag, besides the décor and the food, is the change in hours of operation. “My freshman year, [The Stag] was open until 11:00 p.m.,” said Muniz. Last year, The Stag was open every night until 9 p.m. The new hours are Monday-Wednesday 11 a.m. to 9 p.m., and on Thursday and Friday it offers late night options for students who don’t want the party scene—who just want a cool place to hang out.

The hours have been of concern in the past, and though they have been changed for those two days, the hours of operation are still brought into question. “I think the hours should change, but I think the morning hours should be extended,” said Foley.

Other responses have been positive as well. “I do like the changes, but I don’t like the wait and line. I think also that people get confused with the start of the line. But the seating is still really good,” said Piedrahita.

While the pizzeria has yet to debut, the other changes in The Stag seem to have a positive effect on the student dining life. “All the responses I have heard so far has been positive, but I feel it’s too early to question. It has been a good opening month and students seem pleased with the changes,” said Fitzpatrick.

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