Auxiliary Services News

Spectrum News talks to Herlan Manurung, corporate executive chef, and student Karaline Foley, president of the Vegan Club, about plant-based food options.

A commemoration to rename an RIT residence hall after a granddaughter of abolitionist Frederick Douglass will be held Thursday evening in conjunction with RIT’s annual Lighting the Way ceremony to welcome women and non-binary students to campus.

A kosher deli, a food truck serving gourmet burgers, self-checkout micro-markets, and a buffet-style, all-you-care-to-eat Gracie’s are welcoming RIT students back to campus this academic year. Easier ordering and accessibility to know when an order is done will also be found throughout campus.

WXXI’s “Connections” program features Dustin Peterson, director of operations for RIT Dining.

Greater food options will be available for RIT students, faculty, and staff, as the dining staff explores ways to increase plant-based meal options. Students brought up the subject during meetings with Student Government, as well as student Paw Prints petitions and from members of the RIT Vegan Club.

Spectrum News features hospitality and tourism management student Nika Pikulik.

Hospitality and tourism management students at RIT 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. Nika Pikulik decided to honor her homeland with a Ukraine-themed meal.

RIT honored the service and dedication of its employees with the Presidential Awards for Outstanding Staff ceremony March 22. The annual awards are presented to staff members who exemplify outstanding service and dedication to the university and who exhibit a high degree of personal ethics and integrity while consistently demonstrating a strong commitment to student success.

Dining options at RIT are growing, with the introduction of a sandwich that has gotten a presidential seal of approval. Yes, you can still get a burger, Philly cheese steak, or a club sandwich. But starting Monday, you’ll also be able to order up a Munson.

Some people categorize themselves as right-brained or left-brained when describing what they excel at—whether they are more analytical and practical, or more creative and artistic. Both sides have their value, and Maddy Schoenfeld ’20 (metals and jewelry design) believes that combining the analytical and creative can elevate a small business.

A three-year, multi-million dollar project is about to start on RIT’s 1,800 rooms and nearly 400 bathrooms in 13 residence halls, the first major sprucing up since renovations were done more than 20 years ago.

Denishea Ortiz, executive director of Strategic Marketing for RIT’s Auxiliary Services, has been named a recipient of Rochester Business Journal’s 27th annual Forty Under 40 award. The award recognizes young professionals and future leaders for giving back to the Rochester community.