Since 2004, Campus Coffee had been a beloved CSUSM cafe and eatery, serving warm cups of joe and sweet treats on the plaza outside Science Hall 1 – on the opposite side of campus and two big flights of stairs away from Starbucks and other food and drink vendors. It was a place where the owners greeted you with a smile and often knew your name – and your coffee order.

Now, about six months after those owners (Tim and Sandra Sabbatini) decided to retire, a new establishment will inherit the legacy of Campus Coffee.

This month, the prime real estate will be taken over by El Kafecito, a local coffee shop that already has locations in San Marcos, Vista, Escondido, Valley Center and San Diego. Its sixth spot is scheduled for a soft opening on Aug. 24, with the full launch on Aug. 31, the first day of the new school year.

El Kafecito is owned by Rodrigo Rodriguez, a CSUSM alumnus and former Cougars soccer player. A Valley Center native, Rodriguez started the company with a small, drive-through coffee hut in Vista in 2021, when he was just 21 years old. His entrepreneurial spirit was inspired by working alongside his parents in their family business.

“I remember stopping at Campus Coffee before a long lecture or between classes, so I understand how something as simple as a good cup of coffee can become part of students’ daily routine,” Rodriguez said. “Being able to return to CSUSM, this time as a local business owner, feels like a full-circle moment.”

El Kafecito specializes in Mexican and Hispanic-inspired flavors that, Rodriguez said, “bring something unique to the traditional coffee experience.” Its signature flavors include dulce de leche, horchata, mazapán, café de la olla, tres leches and Mexican mocha, though it also offers traditional favorites such as vanilla, caramel and mocha.

El Kafecito also serves pastries and other food items, with customer favorites including churro cupcakes, Mexican-inspired cinnamon rolls and stuffed conchas.

“Our goal is to create a place where everyone can find something they enjoy while introducing CSUSM to flavors that represent my culture and the community,” Rodriguez said.

The selection of El Kafecito to replace Campus Coffee stemmed from the work of the CSUSM Corporation in collaboration with the Student Culinary Council (SCC), a body created last spring to strengthen the connection between students and campus dining. Responding to students’ expressed desire for a new coffee stand on the far end of campus, the SCC helped identify potential vendors, participated in interviews and evaluated each candidate based on its vision, quality and alignment with campus culture.

“What makes this selection so special is that Rodrigo is a CSUSM alumnus who is passionate to serve the campus community,” said Anthony Romero, who leads the SCC. “His commitment to quality coffee, building community and creating meaningful connections makes Rodrigo and El Kafecito the clear choice for the new coffee stand at CSUSM.”

Rodriguez, who now lives in San Marcos and spends his days shuttling between locations, said he can’t wait to get started.

“My goal is not simply to sell coffee on campus,” he said. “I want to build a connection with the CSUSM community and make El Kafecito feel like it belongs to the students, faculty, staff and Cougar family. As a former student and student-athlete, I’m excited about the opportunity to give back to a campus that was an important part of my own journey.”

Media Contact

Brian Hiro, Communications Specialist

bhiro@csusm.edu | Office: 760-750-7306

Black Oak Hall is CSUSM’s fourth housing community, and Kwíila Dining is the university’s second dining facility. Kwíila, the Luiseño word for “acorn,” was chosen to honor the local tribal heritage and the land on which CSUSM resides.

More than 200 people – including local and state dignitaries, CSUSM Foundation Board members, students, faculty, staff, and construction officials – attended the ceremony.

Located at 303 Campus View Drive, the seven-story Black Oak Hall features 555 beds – 390 of which are considered affordable thanks to funding from the Higher Education Student Housing Grant program established by Senate Bill 169. Just steps away, the 10,000-square-foot Kwíila Dining will serve a variety of locally sourced foods and allow students to foster connection outside of class. 

The project also reflects CSUSM's commitment to sustainability, from its LEED Gold certification ambition and renewable energy systems to the use of native landscaping and sustainable building materials. 

President Ellen Neufeldt said the project will serve CSUSM students – more than half of whom are the first in their families to attend college – while advancing the university's mission of social mobility. 

“When housing is affordable, close to campus and connected to a supportive community, students have more time to study, participate in campus life, build relationships with faculty and peers, and ultimately persist to graduation,” Neufeldt said during the ceremony. “That is why today's celebration matters.” 

In addition to Neufeldt, others who spoke were Tristan Bugnot, president of Associated Students, Inc.; Patrick Henning, chief deputy treasurer in the State Treasurer’s Office; San Marcos Mayor Rebecca Jones; Viridiana Diaz, CSUSM's vice president for Student Affairs; Richard King of project designer Gensler and Eric Halverson of builder McCarthy Building Companies; Deanne Ellison, associate vice president of business development and executive director of the CSUSM Corporation; and Travis Douglas, executive director of CSUSM Housing and Residential Education.

The emcee of the ceremony was Leon Wyden Jr., CSUSM's vice president of Finance and Administrative Services and chief financial officer.

During her speech, Jones issued a proclamation in support of the housing and dining project. After the ribbon-cutting, guests were invited into Kwíila Dining for the first meal, with food provided by Sodexo, the vendor for the facility. Students gave tours of the new dorm rooms in Black Oak Hall.

The project was funded in part by $91 million received from Gov. Gavin Newsom and the California Legislature.

Construction on the site of a former parking lot for University Village Apartments, CSUSM’s original housing complex, began in 2024. Students will begin moving in later this month.

Bugnot said the new facility perfectly illustrates CSUSM's culture of care, which was a big part of the reason why he chose to attend the university over other institutions.

“As ASI president, I think a lot about what students need in order to thrive,” he said. “Students need access. Students need affordability. Students need spaces that make them feel seen and supported. Black Oak Hall and Kwíila Dining move us closer to that vision. We are creating something that you probably can’t get anywhere else in the world: the San Marcos experience.”

Media Contact

Brian Hiro, Communications Specialist

bhiro@csusm.edu | Office: 760-750-7306

The groundbreaking ceremony for the University Village Student Success Housing and Dining Project took place in the parking lot of University Village Apartments, one of three existing housing facilities at CSUSM. Over the next 2½ years, the site will be transformed into a complex that features space for 550 additional student residents and a 10,000-square-foot dining hall that will provide affordable meal plans for students.

“We all try every day to remove obstacles our students face in their pursuit of higher education, because worrying about rising rent costs or not knowing where your next meal may come from has an impact on a student’s academic and personal success,” President Ellen Neufeldt said during the event. “Here at CSUSM, we are dedicated to meeting those basic needs for all our students, and this project is a testament to that commitment.

“Given the rising costs of living across our region, the University Village Student Success Housing and Dining Project is vital to ensuring the success of our first-year students as they get acclimated to college life and living on their own. Research has shown that students are more likely to succeed if they are living on campus, but we must make sure cost-effective opportunities are available to students who need it most.”

Neufeldt was joined at the event Friday by other CSUSM administrators; Moy Valdez, president of Associated Students, Inc.; and numerous public officials and their representatives.

The ceremony began with a traditional tribal blessing by Chris Devers of the Pauma Band of Luiseño Indians.

The groundbreaking comes a little over a year after CSUSM opened North Commons, its third housing facility, and Campus Way Cafe, its first dining hall. The new University Village project, scheduled to be completed in the summer of 2026, will increase the student housing capacity on campus to more than 2,500.

The project is being funded in part by $91 million that CSUSM received from Gov. Gavin Newsom and the California Legislature in their 2022-23 budget. Of the $497 million allocated for student housing projects on nine California State University campuses, CSUSM was given the second-highest amount.

Valdez said he was inspired to join ASI because of CSUSM’s commitment to the on-campus experience for students, which he believes will be amplified by the new housing and dining project.

“Everyone at ASI has put so much time and effort into new housing projects, such as this one, as we see it as a new avenue for students to come onto campus, get connected with the established student life, and hopefully one day find the passion to represent future students as we did,” Valdez said.

Media Contact

Brian Hiro, Communications Specialist

bhiro@csusm.edu | Office: 760-750-7306

The University Village Student Success (UVSS) Housing and Dining Project will construct a 205,200-square-foot traditional student housing community with space for 600 residents along with a 19,481-square-foot dining hall with affordable meal plans and seating for 320. The ground-breaking for the facility is tentatively scheduled for February 2024.  

The project is designed to reduce overall costs for students and thereby increase access to an education at CSUSM. It also will help support the smart-growth and environmental goals of the university and San Marcos by reducing student commutes from across the county and beyond.  

The project will be funded in part by $91 million that CSUSM is receiving from Gov. Gavin Newsom and the California Legislature in their $300 billion budget for 2022-23. Of the $497 million being allocated for student housing projects on nine California State University campuses, CSUSM is being given the second-highest amount.  

The UVSS construction will follow on the heels of new student housing and dining that are opening this year. North Commons, which opened for the start of the fall semester on Aug. 29, houses 332 students in the North City development across from CSUSM. Also in North City is Campus Way Cafe, an 8,000-square-foot dining hall that will open in September.  

The UVSS project will establish a true first-year residential housing program geared toward acclimating students to university life. Ample space will be provided for administrative offices, living-learning classrooms and community rooms, and spaces to support basic needs programing such as a mental health liaison, a registered dietician and staff support. 

CSUSM will make a commitment to offer available housing at UVSS to low-income students. Fifty-five percent of CSUSM students are first-generation college students, while 44% have an exceptional financial need. 

“We’re excited to bring forward a transformative project that will set a new standard for affordable student residential living, representing a significant step in addressing student basic needs and helping our students of all backgrounds thrive academically and personally,” CSUSM President Ellen Neufeldt said.  “Student housing is an integral part of the student experience, and it can have a profound impact on academic and lifelong success. This project will ensure that more future CSUSM students will have that opportunity – a key component of our institutional mission of student success."

CSUSM is experiencing tremendous demand for additional housing, especially due to the high cost of living in the San Diego region. Off-campus housing costs have made local housing unattainable for many, especially underrepresented minorities and first-generation students. A recent institutional demand study revealed an ongoing demand of 571 beds based on current enrollment and a projected demand of 868 beds based on an increased enrollment of 20,000 students.  

Until this year, CSUSM’s housing capacity was 1,547, less than 10% of the university’s student population. The University Village Apartments, built in 2003 as CSUSM’s first on-campus housing complex, features space for 681 residents. The QUAD, which opened in 2013 after CSUSM collaborated with a private partner to build suite-style units (like UVA), houses 866.  When UVSS is completed, the capacity figure will rise to more than 15% of the student population.  

For many students, however, a true residential experience is often viewed as an option only for those with the financial means to make it a reality.  

“Students should never have to decide between paying for rent or school supplies, or decide which utilities or basic needs they can live without while pursuing their dreams of becoming a teacher, nurse, scientist or entrepreneur,” said Jason Schreiber, CSUSM’s dean of students. “This new project will result in a clear public benefit, providing low-cost student housing and reduced rents so that students can focus their attention where it matters: their hopes and dreams for the future.” 

The seven-story North Commons, designed for first-year students, is the second housing complex that CSUSM has built in partnership with Sea Breeze Properties, LLC, the developer of the North City project across Barham Drive from campus.  

The move-in date for the 332 new residents of North Commons is Friday, Aug. 26. The first day of the fall semester at CSUSM is Monday, Aug. 29.  

“We are excited for the opening of North Commons as another step in line with the vision and mission of Cal State San Marcos,” said Jeremy Williamson, CSUSM’s director of facilities and operations. “The unique partnership between CSUSM and North City provides an amazing opportunity for CSUSM students to experience state-of-the-art, modern-day college living in the vibrant, up-and-coming city of San Marcos. In collaboration with campus partners, this new community will cater to our first-year students through intentional programming efforts, modern meeting spaces, a recreational space and a classroom on site for added convenience. We can’t wait for students and families to move into North Commons this fall. We know it will be an unforgettable experience.” 

The opening of North Commons will go hand in hand with that of CSUSM’s first student dining hall. Campus Way Cafe, scheduled to open in September, features more than 8,000 square feet of dining space located on the ground floor of The QUAD housing facility. Built to accommodate 124 students indoors and 76 students outdoors, the cafe will focus on offering healthier food options and balanced meals.  

“The Campus Way Cafe is a transformational project for CSUSM and a critical step toward building a complete residential life experience for our campus community,” said Will Marchese, executive director of the CSUSM Corporation. “Uniquely situated at the edge of North City and campus, the Campus Way Cafe will deliver an exciting and vibrant dining experience that will undoubtedly enhance the living-learning experience for our students. We couldn’t be more excited about this project and what it means to CSUSM.” 

The addition of North Commons brings CSUSM’s total housing capacity to 1,879, as it joins University Village Apartments and The QUAD. Built by Turner Construction Company and designed by Safdie Rabines Architects, North Commons offers single, double and triple occupancy bedrooms in a modern, glass-adorned building. Amenities are designed to encourage social interaction, including common areas, lounges and study spaces on every level, plus a large furnished lobby and meeting places on the ground floor.  

The two projects extend CSUSM’s longtime partnership with North City, with the parties having previously teamed up to build The QUAD and the university’s Extended Learning Building.  

“After several years in the planning stages together with our partners at CSUSM, North City looks forward to welcoming the first residents of North Commons for the fall semester,” said Gary Levitt, principal of Sea Breeze Properties. “We’ve worked collectively with CSUSM, Safdie Rabines Architects and Turner Construction to create a beautiful building that complements everything we have already built in North City, and importantly offers students inspired spaces for living, learning and creative exploration.”  

While Feil has worked in well-known destinations like Hawaii, San Francisco and Santa Barbara, he also has honed his craft in lesser-known places, from a remote fishing lodge near the Yentna River in Alaska to Coeur d'Alene, Idaho, to Apalachicola, Florida, on the Gulf of Mexico.

But Feil is enjoying a homecoming of sorts after being hired as the executive chef for CSUSM Dining, which includes the Campus Way Cafe, Cal State San Marcos’ new 8,000-square-foot dining hall that will open on the first floor of The QUAD in time for the fall semester.

“I have an eclectic mix that deals with not only Pacific Rim food and food from the Americas but Indian and all different types of international food,” said Feil, who will also be developing catering menus and overseeing the catering operations for campus events. “So there will be quite a variety to choose from.”

Working with food was a natural for Feil, who gained an appreciation of it at an early age. His grandparents were bakers from Germany, and he was raised on a small farm in Alpine, about 50 miles southeast of CSUSM. His childhood included milking goats and helping his family produce farm-raised beef, pork and turkey.

Feil earned his bachelor’s in psychology from Chico State and worked in the food industry in San Francisco after graduating before deciding to attend culinary school. A mentor recommended New York, and Feil attended the Culinary Institute of America, which is widely recognized as one of the premier culinary schools in the world.

Feil used his passion for cooking to travel the country, including nearly a decade as a caterer in Maui, where he focused on plant-based foods. He also has experience on college campuses, including San Diego State and Point Loma Nazarene University.

CSUSM was a perfect fit for Feil, who loved his time working with college students, faculty and staff. He also was already familiar with Sodexo, which manages food services at both CSUSM and Point Loma Nazarene, where he worked as a production chef.

Now, Feil is busy preparing for the opening of Campus Way Cafe. He has been taking managerial classes that delve into creating menus and food costing while also working with Sodexo and CSUSM Corporation on details related to the café – everything from the configuration to plateware to the look of the space.

The cafe will have indoor and outdoor seating for about 300 people. Overseen by CSUSM Corporation and operated by Sodexo, the cafe will serve breakfast, lunch and dinner five days a week, brunch and dinner on the weekends, and will be open to students, faculty, staff, guests and the San Marcos community.

CSUSM also will be adding new eateries in the USU the fall: QDOBA will go in the current location of Caliente; Hilltop Bistro Grill will go in the current location of WOW; and the remodeled Market will have expanded offerings, including sushi.

Feil will bring a wide variety of food options to the cafe, which will be all-you-care-to-eat with a rotating menu and specials. There will also be opportunities to host events, gatherings and cooking classes within the facility.

While the cafe’s expanded food offerings will include a grill, a deli, and pasta, pizza and salad stations, Feil is especially excited about the plant-based options. He noted that tastes and priorities have changed for college students since he was at San Diego State a decade ago.

“The diet was different for college students then,” he said. “They didn't have quite the knowledge that they have now about food. So you're seeing these plant-based ideas becoming more mainstream. More people are understanding the benefit of eating certain foods.

“The idea of creating a menu that is configured to this atmosphere with these students and the newest kind of trends involving plant-based food, involving food that's healthy, that has a footprint that is smaller than normal, perhaps utilizing some local farmers in the area, it's exciting.”

Media Contact

Eric Breier, Public Affairs Specialist

ebreier@csusm.edu | Office: 760-750-7314