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RIT Dining
Experience community cultivated through exquisite cuisine.
Welcome to RIT Dining. We're committed to creating a sense of community through wholesome, ethically sourced meals to all. We offer diverse dining options from classic comfort foods to international flavors catering to various dietary needs that nourish both body and soul.
Tigers Gotta Eat.
Open Now
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Bytes Micro Market
Bytes Micro Market
coffee, grab_n_go, salad, sandwiches, toiletries
Open 24 Hours -
Corner Store
Convenience Store
toiletries
10:00 am - 12:00 am
Today's Visiting Chefs
The Cafe & Market at Crossroads
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Halal n Out: 2- 7p.m.
Halal n Out
Middle Eastern-style favorites
Our Team in Action
just chick'n
Yilmaz Yoruk, an RIT alum, brings his family's restaurant business to campus as a visiting chef partner serving Peruvian rotisserie chicken.
Plant Based Training
Our entire culinary team trains in the kitchen together with the Humane Society to prepare plant-based dishes.
Meet Executive Chef
Meet RIT’s corporate executive chef and go behind-the-scenes with Herlan Manurung.
Lindsay White
Go behind the scenes with Lindsay White, sous chef of Artesano Bakery & Café.
Dining in the News
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April 1, 2026
Bright Spot: Plant-based push
WHAM-TV reports that RIT has reached a 50% plant-based dining menu, highlighting its partnership with Humane World for Animals to expand sustainable food options on campus.
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April 1, 2026
RIT becomes first university in NY State to have a 50% plant-based menu
WHEC-TV reports that RIT has become the first university in New York to offer a 50% plant-based dining menu, highlighting its partnership with Humane World for Animals and student support for sustainable food options.
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October 27, 2025
Visiting chefs and family recipes offer international flavor to RIT meal options
While pizza, burgers, salads, and subs remain popular choices for hungry college students, there are more options than ever before at RIT dining halls thanks to ethnic dishes brought by visiting chefs and family recipes from staff.
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April 25, 2025
How college campuses in Rochester are fighting food waste with composting
WXXI speaks to Don LaFlam, executive director of RIT Dining; Neha Sood, director of Sustainability; and Jack Penland, student and zero-waste ambassador, about how RIT is handling food waste.