By Jaidyn Steinbrecher; Photo Credits to Nick Scarmozzino
This year’s graduating seniors are the last River Hawks to remember the original glory that was Charlie’s Coffeehouse.
Nearly two years ago now, university administrators decided that Charlie’s Coffeehouse would not be allowed to resume food production following a meeting held by the Student Government Association (SGA), the Office of Leadership and Engagement (OLE) and Student Life. Although an online petition circulated widely among students and gathered over 600 signatures, the effort ultimately did not restore Charlie’s Coffeehouse to its former operations.
Officials at the time clarified that Charlie’s was not fully closed, but sanitation problems—ranging from expired products and mold to fruit flies—had made continued food service impossible. The departure of Charlie’s longtime advisor also left no one to oversee the space and attempts to bring in Aramark for supervision had been unsuccessful.
For more details on the closure of Charlie’s Coffeehouse, read Emily Costantino’s article, “Charlie’s Coffeehouse Prohibited From Food Production” from Feb. 28, 2023.
But that was nearly two years ago now, and a lot has changed with Charlie’s Coffeehouse being formally rebranded and reopened last fall as an event space that we now know as Charlie’s Lounge.
Frank Crofchik, director of OLE, said the revival effort was rooted in a simple goal: “It was such a viable space that we didn’t want to go empty.”
Crofchik said SGA and the Student Activities Committee (SAC) worked together to reimagine the space. He says that now events are held three to four times a week, and “people actually show up,” he added enthusiastically.
The transition required significant changes. The university purchased new furniture, conducted a full cleaning—including outside companies to ensure safety compliance—and stocked the space with programming materials such as arts and crafts supplies and games.
Information Technology (IT) staff updated audio and visual equipment and made storage areas more accessible for student use. Students were also trained to operate the equipment independently.
Crofchik credited several students and staff members for the transformation, including Assistant Director of Leadership and Engagement Karla Procopio and student intern Nick Scarmozzino, a member of the class of 2026.
“Nick is the heart of what Charlie’s Lounge is today,” Crofchik said. “It’s become his baby.”
Procopio said the office hired its first two interns, Kyra Keenan, class of 2026, and Elliott Davis, class of 2025, to lead the first steps of the revival. She said that shifting the space required separating from its coffeehouse identity, while keeping the environment alive.
“Our goal was to shift the focus from food and beverages to an entertainment space,” Procopio said. “The most difficult part was showing students that things can change.”
Keenan, one of the first Charlie’s interns during the 2024 to 2025 academic year, developed the lounge’s branding, including its logo and lead promotional efforts.
“Students were very focused on maintaining the Charlie’s of the past, which could no longer exist,” Keenan said. “It was important to showcase the benefits of the new Charlie’s.”
Scarmozzino, now serving as the 2025 to 2026 student intern, said the original plan was to host one event every two weeks. The lounge now holds up to two events per week.
“The biggest successes for Charlie’s Lounge have been high-traffic use of the space and strong engagement at events,” Scarmozzino said.
As of Feb. 10, the lounge has hosted approximately 62 events during the 2025 to 2026 academic year, with 21 unique organizations using the space. Signature events have drawn sizable crowds, including 104 attendees at a Paint Party on Aug. 22, 115 at Sundae Social on Aug. 31 and 138 at Magic & Milkshakes on Dec. 1.
University data also show steady growth. In spring 2025, the lounge recorded 40 bookings totaling 103 event hours and an estimated attendance of 1,373. In fall 2025, bookings increased to 53, with 157 event hours and an estimated 2,653 attendees.
Still, nostalgia lingers.
“It’s not the original Charlie’s,” Crofchik said. “Change is inevitable. We did all we possibly could to make an awesome programming space on campus.”
Some students have expressed disappointment that the food service has not returned. From a risk management perspective, Crofchik said, preparing food is no longer feasible. The lounge does not hold a food service license through the U.S. Food and Drug Administration (FDA) and would need to reapply before recommencing food operations. All preparatory equipment has been removed or placed in storage, and the university’s contract with Aramark prohibits independent food preparation or sales.
Scarmozzino acknowledged the challenge of meeting expectations, saying “Many have expressed strong feelings for bringing back food like the coffeehouse offered, however it is not feasible at this time.”
Instead, the lounge has leaned into alternative programming. Popular events have included Paint Party, karaoke, themed movie nights, custom license plate workshops and collaborations such as Milkshakes and Mario, Tacos and Tie-Dye and slime-making nights. A Paint Night during first-year orientation drew more students than a concurrent dance event at TRAX, Procopio said.
Crofchik said he hopes to expand the lounge’s technical capabilities, possibly adding a stage and more robust audio-visual programming to host outside bands and community nights. He also floated the idea of an alumni event honoring the original Charlie Degenstein, for whom the space is named.
For now, staff and student leaders say the focus remains on belonging.
“It’s a wonderful community and sense of belonging area,” Crofchik said. “I am excited to see it continue to grow.”
Keenan is also encouraging students to take advantage of the free programming. “The interns put a lot of effort into these events,” she said. “They deserve recognition.”
Whether or not it mirrors the coffeehouse seniors once knew, Charlie’s Lounge has established a new chapter — one measured not in lattes sold but in events hosted and students gathered.