The Frank Randol Story

 

By Caroline Gernhauser ’12 and Lauren Luckie ’13

 

Frank Randol ’68 exemplifies who Spring Hill College hopes its students will become. Not only has he experienced incredible success in the restaurant industry, he has made it a point to be a leader for his family, community, and his alma mater. Since graduating from Spring Hill, Randol has continuously given back by making frequent donations and serving on the National Alumni Association Board. He has been a member of the NAAB since 2010, as well as serving an earlier term in the 1990s.

“I owe my success to the education that I received at Spring Hill,” he stated, “and Spring Hill College needs alumni support.” He not only talks the talk, he walks the walk. He showed his commitment to improve life on campus with his commitment of $25,000 to the new student center. Equipped with memories and experiences that will last him a lifetime, Randol values the opportunity to give back to an institution that is proud to call him an alumnus.

Randol earned his B.S. in Business Administration from Spring Hill College in 1968. From 1968-1970, he served in the U.S. Army as Lt. in Air Defense Artillery. He takes pride in his education from Spring Hill and his service in the U.S. Army. For Randol, the experiences that he had in these institutions have shaped who he is today. “Spring Hill College rounded out my spiritual and intellectual being, and the U.S. Army gave me structure and maturity,” Randol says. For this reason Spring Hill continues to be close to his heart.

In 1971 Randol opened a seafood wholesale business, buying Louisiana seafood and selling it nationally. The following year, he established a seafood processing plant in Henderson, LA. He opened Randol’s Restaurant in 1979 and the seafood processing plant was moved to the Randol’s site in 1980. His restaurant is steeped in Cajun culture and is known nationally and internationally as the place for Cajun food, live Cajun music, and Cajun dancing and family fun. In 1984, Randol established a special events division for the restaurant with national touring (Cajun Fest). He successfully balances his business and with family life. He is happily married to his wife Kathy and has three children. His sons have followed in his footsteps by attending Spring Hill and staying active in the family business.

His leadership in service includes participation as a board member of the Lafayette Chamber of Commerce, Leadership Lafayette III, the Lafayette Bicentennial Commission, the Louisiana Crawfish Processors Alliance (CPA), and much more.  He has received multiple awards throughout his career. In 2010, he was placed in the Shaw’s Royster (LEYE-Chicago) Hall of Fame and, in 2011, was honored in the Louisiana Restaurant Association Hall of Fame. After much success, Randol continues to share his experiences, time and knowledge; however, he also enjoys taking a step back allowing others to excel in their endeavors. The success, outreach, and generosity of alumni like Randol are what keep Spring Hill College thriving.       

 

© Spring Hill College • Office of Alumni Programs • First Floor, Byrne Memorial Hall • 4000 Dauphin Street 
Mobile, Alabama 36608 • (251) 380-2280 • 877-SPR-HILL • alumni@shc.edu