The plan for spring 2021 is to open under phase 3 of our staged dining approach. This will include a combination of: boxed grab n go items, Heat n Eat meals that are purchased for heating later in microwave, served stations and made to order stations such as pasta, stir fry, deli and grill. Keep in mind the dining and station format may become more restricted if local health department guidance becomes more restrictive do to Covid environment The state-mandated reduction in seating and density means there will be times that there will not be seating for all guests available, so you are encouraged to use outdoor tables(when appropriate), and other seating/lounge areas on campus. The “Swipe n Go” cooler where you may pick out a selection of a heat-and-eat entrées and sides to take elsewhere if you prefer to not enter the main area of the Dining Commons. Even with these restrictions Naz Dining will still be putting a focus on fresh, quality and local. Local yogurt & fresh berries daily Local Finger Lakes coffee NYS Boars Head meats & cheeses served on sandwiches and salads Local vegetables, beef, pork and poultry featured at our Farm to Table station Local Barilla pasta Pittsford milk & ice cream in retail.

The Cabaret, Roost, and Millie’s will all be open. Orders must be made in advance through the Bite U by Sodexo mobile app or calling in order by phone. You can choose takeout or (during certain hours) delivery service. Sorelles will not be open for the spring 2021 semester. Update’s- The Roost will be open nights and weekends with hours that match those of the Cab. Mon-Fri 11am-11pm, Sat 12pm-11pm and Sun 5pm-11pm. The Cab Golden Flyer Grill will now offer personal pizza, quesadillas and nachos on the menu. The Roost will now offer a full deli menu in addition to a salad and smoothie menu. There will be limited walk-up ordering at retail food areas. Each outlet will have an express pickup counter. The Bite U app accepts payment by debit, credit, Dining Dollars, and student meal plan swipe (one per day for retail locations).

You will have to download the Bite U by Sodexo for Universities App

All locations are open to students. The Lourdes and Kearney Dining Commons is not open to faculty and staff.

Catering will offer simple no-frills catering menus available in Catertrax for pickup or drop off service. All service ware is disposable. Student groups will have additional access to the Student Catering Guide; contact catering at catering@naz.edu or Elissa Uhl, catering manager, 585-389-5161. Outside catering companies are not permitted for the fall semester. Catered events may not be for more than 10 people (per state mandate) and must be in a location where social distancing is possible and face coverings must be worn.

Seating decreased, in line with state mandate of 50% occupancy, and tables are spaced 6 feet apart. Tables seat 2-4 people. We ask that tables and chairs not be moved by guests at any time. Students are encouraged to sit and eat with roommates from your "family unit" to align with social distancing protocol, since masks can't be worn while eating. Otherwise, sit at least 6 feet apart from others when eating. COVID-19 safety and social distancing instructional signs will be posted.. The Centers for Disease Control and Prevention discourages the use of cash. Naz Dining encourages touchless payment methods in place of cash. Credit/debit, mobile ordering, and touchless swiping is available at cashier terminals. Enhanced cleaning/sanitizing and disinfecting procedures in all dining spaces. Face coverings will always be worn by all staff unless they are on lunch break or in an isolated office working alone. Dining staff’s hand washing protocols have been enhanced. Touchless sanitizer stations have been added to all dining room areas. A heat mapping system will be in place in the Dining Commons so that managers and guests can track occupancy and eat-in space availability. Hours of operation have been adjusted to support reducing density and allowing for extended cleaning.

We have implemented a heat mapping app that students will have access to to gauge the occupancy of the Dining Commons during a meal period. We may at times need to control and stage entry into the Dining Commons during busy volume periods. Also we encourage students that choose to sit and eat in the Dining Commons to reduce their time in the Dining Commons to allow for others to dine.