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.


group of students sitting in Gracie's around  table smiling


Innovation and relationships create memorable brand experiences


By the Numbers


restaurants, coffee shops, and markets


local vendors within 100 miles of campus


of restaurant menus will be plant-based by 2025


pounds of food donated annually

Rankings and Recognition

vegan nachos with green sauce on tortillas

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.

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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.

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As Tigers ourselves, we recognize the diverse needs of our community and work to ensure the well-being of our current and future leaders.

colored background with line drawing of ramen bowl

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.

colored background with line drawing of people

Diverse People

Our diverse team's unique experiences drive creativity and help foster a sense of belonging for our campus community.

colored background with line drawing of head with gear in it

Diverse Thought

Our diverse thinking is our foundation for creating memorable culinary experiences and identifying solutions to meet our customers' needs. 

In The News

Ritche with Chef Stacy

Dining prepares meals for Childhood Cancer Association
Staff Volunteers with C.U.R.E.

January 30, 2024

Gracie’s staff volunteered their time and served a special BBQ menu for the 14th annual Recipe for a C.U.R.E. Sunday Brunch.

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RIT commits to 50% plant-based dining options
More plant-based food headed to dining locations

June 26, 2023

RIT Dining signed a “Forward Food Pledge,” a partnership with the Humane Society of the United States, to strive to have 50 percent of restaurant menu items plant-based by the end of 2025.

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Renovated dining area completed at Gracie’s
Inviting new seating, plug-in hubs, lighting, and fireplace

April 1, 2023

Gracie’s reopened after a five-month renovation project in its seating area.

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