The Randall Gallery is a non-traditional event facility, which means we are not a hotel, club or hall. The Randall Gallery has a modest rental fee - see [ Terms and Contract ], with no additional charge for party rental equipment, parking, or security.
   Other non-traditional facilities can cost up to $12,000 to rent the building alone. You may also have to rent party equipment such as tables, chairs, linen, china, glassware, flatware, etc. at a cost of up to $50.00 per person. In addition, you may have a charge for parking and security.

   The Randall Gallery is a single use facility, which means the entire facility is exclusively yours. Our entire staff from the owner, the chefs, to the well trained wait staff, are concentrating on your party alone, to insure you the best possible event and memories.
    Many event facilities have numerous rooms or floors that they offer to different clients. At these facilities, a client often experiences noise pollution from the groups next door; strangers in hallways, parking lots, and shared bathrooms; as well as a food service that is trying to accomplish many different menus and events simultaneously.

   The Randall Gallery is owned and operated by the brother/sister team of Mark Widmann and Deborah Coleman.  Either Mark or Debbie will answer your questions and will be happy to give you a tour of the facility.  On the night of your event, one or both of them will personally service your party.
   When contacting other facilities, you will seldom talk to an owner when calling for information, have a site tour by an owner, or have an owner present the night of your event.

   The Randall Gallery has a full institutional kitchen on premise where all food is prepared fresh just prior to being served.  Our breads are baked within an hour of your event.  We use only a high quality grade of products in everything we serve.  We are extremely proud of the cleanliness of our kitchen and it is always included as part of our tour.
   Many non-traditional facilities do not have full institutional kitchens on premise forcing the caterer to prepare the food elsewhere and transport it to the rented facility.  Keeping the food hot or cold without a kitchen can be quite challenging.

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