info.risd.edu

Dining + Catering

Phone Numbers
For dining services calls: 401 454-6360
For catering inquiry calls: 401 709-8500

At RISD Dining + Catering we pride ourselves on providing quality, delicious and artfully prepared food. Our team of professionals strives to exceed your expectations and awaken your senses. It is what sets us apart!

RISD Dining + Catering also has an environmental conscience. We share a deep concern with the public for the stewardship of our natural resources—and do our part by promoting recycling and energy efficiency and purchasing local products as part of our CARES (Community, Action/Awareness, Recycling, Environment, Sustainability) Program.

Staff

Pierre St-Germain
Associate Director of Dining
401 454-6362
pstgerma@risd.edu
30 Waterman Street

David Gould
Executive Chef of Dining
401 709-8505
dgould@risd.edu
30 Waterman Street

Virginia Dunleavy
Executive Director of Auxiliary Services
401 427-6978
vdunleav@risd.edu

Eddie Crowe
General Manager, The Met
401 454-6781
ecrowe@risd.edu
351 South Water Street

Tim McFate
Chef/Manager, Portfolio Café
401 427-6917
tmcfate@risd.edu

Matt Martin
Chef/Manager, Cafés
401 454-6568
mmartin@risd.edu

Todd Torres
Assistant Manager, Cafés
401 454-6568
ttorres@risd.edu

Stephanie Kirwan
Bakery Supervisor
401 454-6781
skirwan@risd.edu

Linda Gustafson
RISD Caters & Conference Services Manager
401 277-4896
lgustafs@risd.edu
30 Waterman Street

William Andreozzi
Associate Director of Business Management
401 454-6361
wandreoz@risd.edu
30 Waterman Street

Isabelle Ferreira
Dining Account Manager
401 454-6642
iferreir@risd.edu
30 Waterman Street

Dining

We offer a variety of dining settings for you to choose from. The Met is a social hub on campus with a variety of food offerings, late-night options and community meeting spaces. For eclectic menu choices Portfolio Café, centrally located at 15 West, is a great place to connect with friends. Whether you prefer a nutritious salad at the intimate Watermark Café or a gourmet sandwich at the Jolly Roger Deli, our dining areas are clean, comfortable and welcoming. Don’t forget to look for Rosie, our mobile food truck, at special events on and off campus.

Catering

RISD Catering is a full-service, quality caterer. We cater a variety of events, from small meetings to large student gatherings. Our staff can lend their expertise to assure that your function is flawless from beginning to end. We understand the importance of ensuring a successful event. Please review our catering menu and contact us at 401 709-8500 or place your order online.

Dining Plans: 2017-2018

Foundation Plan
The Foundation Plan provides unlimited meal swipes to The Met, RISD’s “All-You-Care-To-Eat” facility. Students on the Foundation Plan may choose to use one meal swipe* per day at Portfolio Café, Watermark Café or Jolly Roger Deli, or may purchase items using their dining points*. Students on the Foundation Plan receive a total of $500 dining points per year. Other benefits include three guest meals per semester, two free exchangeable to-go (OZZI) containers per semester and one complimentary celebration cake for birthdays or other celebrations per year! Note: All first-year students must be on this plan. Also, this plan is recommended for students planning on traveling during winter session.

Residential Plan
The Residential Plan provides two meal swipes per day, which can be used to access The Met, RISD’s “All-You-Care-To-Eat” facility, or to purchase a meal at Portfolio Café, Watermark Café or Jolly Roger Deli. Meals do not accumulate day-to-day. Students on the Residential Plan also get $1500 dining points per year (approximately $45 per week) which rollover from semester-to-semester and are loaded at $750 increments at the start of each semester. Other benefits include three guest meals per semester, two free exchangeable to-go (OZZI) containers per semester and one complimentary celebration cake for birthdays or other celebrations per year!

Flex 7-60 Plan
The Flex 7-60 Plan provides 120 meal swipes per semester, which can be used to access The Met, RISD’s “All-You-Care-To-Eat” facility, Portfolio Café, Watermark Café or Jolly Roger Deli. Students on the Flex 7-60 Plan also get a total of $2,000 dining points per year (approximately $60 per week), which rollover from semester-to-semester. Meals do not roll over. Points are loaded at $1,000 increments at the start of each semester. Other benefits include three guest meals per semester and two free exchangeable to-go (OZZI) containers per semester.

Flex 5-40 Plan
The Flex 5-40 Plan provides 90 meal swipes per semester, which can be used to access The Met, RISD’s “All-You-Care-To-Eat” facility, Portfolio Café, Watermark Café or Jolly Roger Deli. Students on the Flex 5-40 Plan also get a total of $1,400 dining points per year (approximately $40 per week), which rollover from semester-to-semester. Meals do not roll over. Points are added at $700 increments at the start of each semester. Other benefits include three guest meals per semester and two free exchangeable to-go (OZZI) containers per semester.

Connect 3-25 Plan
The Connect 3-25 Plan is designed for graduate, upper-class (senior and fifth-year) and commuter students who want to stay connected to RISD and take advantage of RISD Dining at discounted rates. The Connect 3-25 Plan provides 50 meal swipes (this averages three meal swipes per week), which can be used to access The Met, RISD’s “All-You-Care-To-Eat” facility, Portfolio Café, Watermark Café or Jolly Roger Deli. Students on the Connect 3-25 Plan also get a total of $850 dining points per year (approximately $25 per week), which are loaded at the start of each semester. Other benefits include three guest meals per semester and two free exchangeable to-go (OZZI) containers per semester. Note: This plan is available to off-campus residents, fifth-year, senior and graduate students living in Apartment Experience housing. Sophomores, juniors and anyone living in Essential RISD or Suite Experience housing are not eligible for the Connect 3-25 Plan.

* Meal Swipes: entree with accompanying sides and a beverage. Please note that meal swipes do not carry-over from semester to semester. Meal swipes accepted at The Met, Portfolio Café, Watermark Café and Jolly Roger Deli.

* Dining Points: for purchasing food and beverage a la carte, 1 point = $1.00. Please note that points do carry-over from semester to semester. Points accepted at The Met, Portfolio Café, Watermark Café, Jolly Roger Deli and Carr Haus Café.

Dining: Room And Board Package Details

  • All first-year students must be on the Foundation Plan.
  • Students living in cooperative and independent apartments may change their meal plan to the Foundation or Residential Plan for an additional $615 per semester, or opt for the Flex 5-40 Plan and receive a $575 credit per semester.
  • Students living in independent apartments may opt for the Connect 3-25 Plan and receive a $1,225 credit per semester.
  • The only students eligible to opt out of a meal plan are seniors, fifth-year or graduate students living in an independent apartment. Those who opt out of a meal plan will receive a $2,135 credit per semester.

Note: meals do not roll over, the flex plans meals are refreshed weekly (Saturday) and the connect plan meals are given in a lump sum at the beginning of each semester.

Off-Campus Meal Plan Options
Students living off campus are eligible for any of the available meal plans: Foundation, Residential, Flex 7-60, Flex 5-40, or Connect 3-25. See details below:

meal plan Connect 3-25 Flex 5-40 Flex 7-60 Residential Foundation
price per year $1,820 $3,120 $4,270 $5,500 $5,500
price per semester $910 $1,560 $2,135 $2,750 $2,750

Dining: How to Add, Change or Cancel a Plan

  • First-year students are unable to alter their meal plans.
  • Upperclass students are automatically contracted and billed for the meal plan they had the previous year. For spring semester, students are automatically re-enrolled in the same meal plan they purchased for the fall semester.
  • Eligible students interested in adding or changing meal plans should do so on WebAdvisor. Changes are only allowed during the first two weeks of the semester.
  • After classes begin, eligible students may cancel a meal plan in person at the Dining Services main office through the first two weeks of the fall semester. No meal plan contract may be canceled after the second week of the fall semester. Omission of meal plan contract fees from tuition payments to the Business Office does not constitute cancellation of a meal plan contract.

Full-time students who withdraw from RISD are refunded a percentage of their chosen dining plan, as follows:

Withdraw Period Tuition Portion Returned Room & Board Portion Returned
Before start 100% 100%
0 days 100% 100%
1-11 days 95% 95%
12-15 days 80% 80%
16-22 days 60% 60%
23-28 days 40% 40%
29-36 days 20% 20%
37 days or greater 0% 0%

Note:

  • Meal plan contracts are billed per semester.
  • Contracts are in effect for the full academic year.
  • Second semester meal plans are activated at the start of the third week in January and any remaining fall semester funds will be added to the new spring semester funds.
  • Meal plan participants must abide by the same rules of conduct outlined in the Residential Life Handbook and any violation may result in a nonrefundable termination of the plan or in other disciplinary action.

​Dining: ID Cards and the risdbucks Programs

Meal plans are not transferable and all students are required to present their ID cards for service. Any violation may result in termination of the plan or other disciplinary action.

risdbucks is an optional account that is not associated with our meal plans but is accepted at all dining locations. Cash and credit cards (Mastercard/Visa) are also accepted at all locations.

Dining: Emotional Support, Therapy, and Service Animal Policy

As stated by law, only service animals (dogs or miniature horses) are allowed in dining facilities on campus.

Students may not bring support or therapy animals into venues and will be asked to remove the animal if present.

Dining: Services Guidelines

  1. All RISD rules, policies and procedures apply within all of the RISD Dining facilities.
  2. Meal plan contracts are billed per semester.
  3. RISD ID cards must be presented when making a meal plan purchase. ID cards presented by someone other than the person pictured will be confiscated.
  4. Meal plans and points are non-transferable; students wishing to “treat a guest” must be present and use a guest meal, which are available on all meal plans, or pay for their guest with Dining points.
  5. Meal plans and points may not be used to pay for fines, outstanding balances with student accounts, equipment, art supplies or anything outside the standard offerings of the dining facilities.
  6. Meal plans and points may not be transferred or donated to any individual or organization unless otherwise stated by Dining Services.
  7. The removal of any dining hall property from any of the dining halls, which include but are not limited to plates, cups, forks, knives, is prohibited from any of the dining facilities.
  8. Food and beverage removed beyond the cashier stand without payment is considered theft. If a student is purchasing a meal to-go they should put food products in an OZZI to-go green box and drinks in an OZZI to-go green cup. Students will work with the Student Conduct office with theft charges.
  9. Only RISD recognized groups are allowed to distribute written materials or make presentations in the dining areas, with permission from the Associate Director of Dining Services (See posting policy for specific regulations Section III D)
  10. Non-employees are not permitted in kitchen and food preparation areas, unless under the supervision of a Dining employee.


Dining: Employment

Operating four on-campus eateries, a mobile food truck and a full-service catering company, RISD Dining is always pushing the creative limit. Flexible scheduling makes RISD Dining an ideal part-time position for students and other busy people. Teamwork, diversity and creativity make RISD Dining a rewarding experience for everyone.

Our mission: To provide an exceptional dining experience
Are you warm and optimistic? Do you possess a strong work ethic and commitment to growth, integrity and thoughtfulness? If so, RISD Dining is looking for you!

Some of our positions include:

  • Culinary Production
  • Bakery
  • Dining Service Attendants
  • Pantry Cooks
  • Dishwashing/Utility
  • Catering Delivery
  • On Call Catering Staff (waitstaff, bartending and utility)
  • Student Employment

RISD Dining is always on the lookout for student help for the various venues on campus. At the beginning of the year, there are usually positions available at every facility on campus. Eligible students should email the managers at these venues and submit their resume or schedule an interview.

Student Employment Jobs
Job opportunities are posted on the work study job website. Contact information for supervisors is listed with each job. Preference will be given to Federal or RISD work study students. Student Employment and the Student Employment Handbook 2015-16 can provide additional information about work eligibility.

Dining: Menu

Menu

Dining: Our Standards

Kitchen Principles
The following principles influence both our standards and our purchasing choices:

RISD Dining is an ingredient-guided, self-operated dining program that prides itself on striving to give each guest an exceptional experience. We support local food interests and provide mentoring to those who wish to reflect our goals of preserving natural resources, supporting community businesses and endeavoring to maintain stewardship of the Earth and all it provides for future generations.

Culinary Standards

  1. Menus are created with seasonally inspired foods which are authentic, simple and delicious.
  2. Foods from local sources (farms, dairies, bakeries, etc.) are given strong consideration.
  3. We are committed to the use of sustainable and locally sourced/produced products.
  4. Work to follow NOAA Fish Watch guidelines for choosing sustainably harvested seafood or appropriate alternatives.
  5. House-made foods will be served regularly at all venues.
  6. When possible we avoid high-fructose corn syrup, trans fat and MSG in purchased products, and completely avoid them during in-house preparation.
  7. We are committed to using various ethnic styles for preparing meals.
  8. We serve “naturally” raised and 100% Angus all-beef burgers.
  9. We will continue the process of eliminating meats treated with growth hormones and antibiotics, and all chicken served is “natural” and antibiotic free.
  10. We are committed to high quality, flavorful, vegan and vegetarian options.
  11. Allergens such as gluten, lactose, soy, and fish will be identified by signage in our dining units.
  12. The use or sale of nuts or nut products is prohibited in The Met and Portfolio Café.
  13. We will prepare all foods as close to consumption as operationally possible with a preference for just-in-time cooking.
  14. When possible, desserts are prepared in-house from scratch.
  15. Preference will be given to serving complex carbohydrates, as suits the menu choices.


You Are What You Eat...
Ingredients:

  • Naturally raised (ground) beef: no antibiotics, no growth hormone, sustainably raised
  • All natural chicken: no antibiotics, cage free, vegetarian diet
  • Roast and deli turkey: cooperatively raised with exceptional sustainable practices for plant production; Michigan Turkey
  • Canned beans: natural and low sodium; Furmano’s - all types
  • All natural canned tomatoes: minimally processed; Stanislaus
  • Vegan pasta and many filled pastas; Carla’s (Connecticut) and Joseph’s (Massachusetts)
  • Organic tofu: house brand tofu
  • New sugar for vegan desserts: naturally filtered
  • Fryer oil: expeller pressed canola - NO trans fats
  • Local Products: farm fresh - local and sustainably raised beef, pork and seafood, produce, honey and Artisan cheeses; Rhody Fresh - eggs; hand fruit, locally sourced in season

Beverage Program:

  • Coffee: Omar (Connecticut). All coffee is Fair Trade and we support the Rainforest Alliance (higher equitability than Fair Trade)
  • Local soda company: Al’s Soda (Connecticut). Some local production/some naturally sweetened (cane sugar) sodas/naturally flavored waters
  • Rhody Fresh, local milk co-op (no BGH)
  • Silk, organic and sustainable soy milk
  • Florida’s Best, orange juice co-op
  • “Native” water out of the Berkshires, in bio-degradable bottles

Locally Grown:

  • Blossom Trail Orchards, Smithfield RI: fresh sliced apples for desserts
  • Jaswell Farms, Smithfield RI: fresh apple cider, honey, apples, seasonal vegetables
  • Barden Orchards, Smithfield RI: local fruit and seasonal vegetables
  • Absalona Greenhouse, Foster RI: local hydroponic greens and herbs
  • Hill Orchard, Smithfield RI: local fruit and seasonal vegetables

Locally Packed:

  • Calise Bakery, Lincoln RI: local baker of breads and rolls
  • Graziano’s Sausage, Providence, RI: fresh Italian sausage
  • Venda Ravioli, Providence, RI: manufacturer and packer of fresh pasta

Other Locally Manufactured Products:

  • Old Neighborhood deli meats, MA.
  • Iggy’s Bread, MA

Dining: Pantry2U

Food shopping is made simple with our Pantry2U program! Simply fill out the shopping list and email to Tim McFate at tmcfate@risd.edu. Order forms submitted by Wednesday will ensure groceries will be ready for pick up at 15 West (Portfolio Café) on Friday.

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Dining: Special Diets

If you have food allergies or intolerances please register your information with Health Services. RISD Dining can work on special menus for you after Health Services confirms your condition. Contact Pierre St-Germain, Associate Director for Dining, (401 454-6362) about individual needs.

If you require a special diet in accordance with religious practices (i.e. Kosher or Halal) contact Pierre St-Germain, Associate Director for Dining, (401 454-6362).

Most dining venues provide vegan, vegetarian and gluten-free options daily and the Met and Portfolio Café are nut-free for production and service.