RIT students revive the beloved Puttin’ on the RITz tradition after nearly a decade with an ambitious student run hospitality event

Rochester, New York – After nearly a decade of silence, a long-standing tradition at the Rochester Institute of Technology is stepping back into the spotlight—this time driven entirely by the determination and creativity of its students. With limited time but plenty of ambition, a new generation has revived one of the university’s most recognizable hospitality events, proving that classroom lessons can quickly turn into real-world achievements.

On April 11, students will take over the historic Genesee Valley Club in downtown Rochester for Puttin’ on the RITz: Passport to Hospitality, marking the first time the event has returned in almost ten years. The evening promises far more than a celebration—it represents months of work by students in the hospitality and tourism management program at Rochester Institute of Technology.

What makes the revival even more impressive is the short runway students were given to pull it off. With just three months to organize everything, they took on responsibilities that mirror the demands of professional event planners. From building a budget and developing marketing materials to coordinating vendors and creating a full event experience, the students handled nearly every element themselves. Many of them managed the challenge while also completing the final semester of their studies.

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The RITz has deep roots within the university community. First introduced in 1986, the event has long served as both a celebration and a learning laboratory for students studying hospitality management. Over the years, it has evolved through different themes and formats, from casino-style nights to glamorous evenings inspired by New York City nightlife. At one point, the event even extended beyond the United States, appearing at RIT’s campus in Croatia in 2017. Its return now signals not only nostalgia but also a renewed commitment to hands-on learning.

Guiding students through the revival was Dan Jin, an assistant professor who serves as the principal faculty adviser for the event. Through courses focused on event and project management, Jin helped students translate theory into action. They learned how to manage a full-scale event from start to finish—an experience that included coordinating directly with the staff at the Genesee Valley Club, creating an official website, and organizing the countless logistical details that can make or break a public gathering.

Entertainment was another piece of the puzzle students tackled themselves. They worked closely with performers from within the university, arranging for groups such as the RIT Jazz Ensemble and Double Stop to provide live music throughout the evening. Meanwhile, other students focused on visual design, crafting decorations, centerpieces, and even staff uniforms that would reflect the event’s international theme.

The theme—Passport to Hospitality—shapes nearly every part of the evening. Unlike past versions of the RITz, which often featured formal sit-down dinners, the 2026 edition embraces a cocktail-style format. Instead of remaining at assigned tables, guests will be encouraged to move freely between different food stations inspired by cultures from around the world. The concept allows attendees to mingle, explore global flavors, and experience hospitality in a more interactive way.

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Behind those food stations is another team of students who spent weeks refining the menu. Under the direction of senior lecturer Edward Ganster in a food and beverage management course, students developed dishes from scratch. They experimented with ingredients, tested recipes repeatedly, and negotiated the final selections with the event venue.

The menu itself reflects the international spirit of the theme. Students from RIT’s campuses in Croatia and Dubai contributed ideas that helped shape both the culinary offerings and the broader cultural atmosphere of the event. The collaboration added global authenticity to the experience, turning the menu into a journey across different cuisines.

“Being able to expand our palates and our horizons on perspectives on food was very good for us,” said David Lanpher, a fifth-year hospitality and global business management student from Rochester, serving as co-food and beverage director with fellow hospitality student and fourth-year Rochester native Dan Hooper.

Support from the university also played a critical role in bringing the event back to life. Funding from Saunders College of Business helped students overcome the financial hurdles that often stand in the way of large-scale experiential projects. Department Chair Edwin Torres and Saunders Dean Jacqueline Mozrall helped provide the backing needed to move forward with planning.

“Hands-on learning experiences like this require significant financial support, and those budget demands can often make faculty hesitate to take them on,” Jin said. “With this support, however, we were able to make the event happen and give students a truly meaningful learning experience.”

For the students responsible for organizing the evening, the sold-out status of the event is already a major reward. But the true impact goes deeper than ticket sales or fundraising goals. Planning an event of this size demanded constant coordination between students, faculty members, outside vendors, performers, and venue staff.

“There was a tremendous amount of coordination happening behind the scenes between students, faculty, vendors, and the venue,” said Brooke Milliken, a fourth-year hospitality student from Rochester who led student recruitment and training. “Seeing how all those elements came together has been eye-opening and has given me an even greater appreciation for large-scale event planning.”

The experience has been especially meaningful for students preparing to graduate. For many, this project represents the final chapter of their academic journey—one that blends classroom knowledge with the unpredictable realities of real-world event management.

Among them is Annalise Baker, a fourth-year hospitality student from Hudson Falls, New York, who will graduate in May. Through the process of reviving the RITz, Baker discovered that the most valuable lessons often emerge outside traditional lectures.

“Yes, I can sit in a lecture three times a week, but you’re never truly going to learn how to do events without actually going through the process,” she said. “I could put this on my resume, without a doubt.”

As the evening approaches, the return of Puttin’ on the RITz stands as a reminder of what experiential education can achieve. For guests, it will be a celebration of hospitality and global culture. For the students who built it from the ground up, it is proof that with creativity, teamwork, and determination, even a decade-old tradition can be brought back to life.