Overview
Overview of
RIT Dining
Mission
Owned and operated by the University, RIT Dining provides personalized culinary experiences while offering employment and opportunities for skill development. As Tigers ourselves, we recognize the diverse needs of our community and work to ensure the well-being of our current and future leaders. We build and develop talented, experienced teams that nurture relationships, drive education, foster innovation, and encourage engagement with our partners, students, and staff.
Our mission is to enhance the quality of life of the university community by delivering innovative solutions and services while being trusted stewards of RIT resources.
Rankings and Recognition
RIT Ranked #53 in Top 100 for Food Allergy-Friendly Colleges
Spokin's guide of the 100 Top Rated Allergy-Friendly Colleges put RIT at #53 as a university that accommodates food allergies.
Kory Samuels named NACUFS 66th Chairperson
Associate vice president of auxiliary services, Kory Samuels, was named The National Association of College and University Food Services (NACUFS) 66th chairperson.
As Tigers ourselves, we recognize the diverse needs of our community and work to ensure the well-being of our current and future leaders.
Diverse Food
Our diverse menus, from plant-based and international to house-made specials and fresh-baked desserts, can be customized to meet any dietary need and preference.
Diverse People
Our diverse team's unique experiences drive creativity and help foster a sense of belonging for our campus community.
Diverse Thought
Our diverse thinking is our foundation for creating memorable culinary experiences and identifying solutions to meet our customers' needs.
In The News
Renovated dining area completed at Gracie’s
Inviting new seating, plug-in hubs, lighting, and fireplace
Ukraine-themed meal has special meaning for RIT hospitality student
200 helpings of crepes and potato salad helped her connect to her homeland
Hospitality and tourism management students at Rochester Institute of Technology were given an assignment in their restaurant and event management class: create a pop-up lunch for 200, and come up with the theme, menu, pricing, even marketing.
For Nika Pikulik, her choice was easy. Pikulik, who moved to Ithaca, N.Y., with her family from Ukraine when she was a year old, decided to honor her homeland and relatives fighting in the war with Russia with a Ukraine-themed meal.
Renovated dining area completed at Gracie’s
Tiered seating, plug-in stations, lighting, and a fireplace welcome visitors