Colgate University Dining Services has introduced plans for several changes to dining options and events across campus locations for the spring 2026 semester.
After operating in a limited capacity since its soft opening on Nov. 7, the C Store in the O’Connor Campus Center (the Coop) will celebrate its grand opening on Feb. 13.
This new convenience store features shelves stocked with health and wellness items, snacks, beverages and school supplies, all available for purchase by students. Located only a short walk away for most students from their residences, the store eliminates the need to travel off campus or wait on shipping delays to access essentials.
The C Store now sells grocery items like cold cuts, loaves of bread, fresh soup, fruits, vegetables and a selection of branded merchandise from the Colgate Bookstore.
Culinary Supervisor and Head Sous Chef Luis Morales explained that in past years, the C Store occupied the space where the 13th Street Deli is now. After learning that students wanted the C Store to return, President Brian W. Casey alerted Dining Services.
After its official opening, the C Store will be open from 10 a.m. to 10 p.m. on weekdays and 4 p.m. to 10 p.m. on weekends.
First-year Noelle Sanmarco praised the store’s hours, which she said accommodate students’ busy schedules.
“I really like the C Store’s hours, because being open until 10 p.m. allows me to take a break in between studying to get a snack or a drink,” Sanmarco said.
First-year Becca Heath said she frequently relies on the C Store, especially in emergencies.
“In December, my laptop charger broke, and I had an essay due at midnight,” Heath said. “I was so thankful the store was there so that I could get the charger quickly without having to walk into town and freeze.”
The C Store has also introduced a survey where students can suggest specific brands and products, as well as provide feedback on hours of operation and payment methods.
Morales emphasized the importance of student input during the implementation of dining changes.
“That is the only way we run,” Morales said. “If students have any problems or want to see anything different, they can come see the other leaders at Dining Services or me.”
Across the hall at the Coop, students can look forward to Ciao Bella, a traditional Italian pasta station recently added to the dinner rotation. This food concept will replace Yum Bun, the Asian cuisine station.
First-year and Dining Services Social Media Intern Maizie Spremulli emphasized the added flexibility the new pasta bar brings to students.
“The new pasta bar allows for more variety in food choices at Coop, which is great,” Spremulli said. “I don’t go to Coop as often as Frank, but I think it is a good thing to have the option of the pasta bar when Frank does not.”
Another major dining hub on campus, Frank Dining Hall, is seeing significant changes this semester with the introduction of new stations, events and meals.
After a period of leadership turnover, Director of Dining at Frank Denise Davenport said the full management team is now in place, allowing the culinary staff to move forward with increased creativity in the dining offerings.
“In the last couple of years, we have gained footing. What we are seeing as we close in on our second year is that we have got a much clearer direction and a more collaborative environment,” Davenport said.
As relationships between dining staff and students have strengthened over the past year, student input has increasingly shaped dining decisions. Members of the Student Dining Advisory Committee, a student board that meets with dining leadership and Colgate’s Registered Dietitian, Allison Bowers, asked for more variety at Frank.
As a result, Frank is introducing pop-up stations, global fusion stations and a highly anticipated cannoli bar. Fan favorites such as the Sunday night crepe bar will now be offered once a month, following their popularity last semester. The Grill has added an additional specialty sandwich this semester.
Operating on a Starbucks platform, Café 13 at Frank will roll out spring seasonal favorites and continue using its Botrista machine to make drinks such as chai, smoothies and boba. The café will offer themed samples, including Valentine’s Day specialty drinks.
“What I’m most excited about is being with all of you and letting the culinarians shine with their work,” Davenport said. “Good people and good food come together for great memories.”
For students in need of a caffeine boost, FoJo Beans is the new coffee provider at Chobani at the Hieber Café. As of this semester, students can enjoy Starbucks at Café 13, Utica Coffee in the Coop and FoJo Beans at Chobani.
First-year Ady Duval noted an immediate improvement in her dirty chai latte made at Chobani.
“I can definitely notice a difference from last semester to this semester for this drink,” Duval said. “Last semester, it tasted watered down, but now it just feels authentic.”
Davenport encouraged students to check the Dine on Campus website for giveaways, events and a full overview of the semester’s menu.
“I’m excited for a nice blending of top culinary talent with students and guests here,” Davenport said.
