The past few years have tested the restaurant industry like never before. From lockdowns to labor shortages, restaurant owners across Texas faced uncertainty day after day. But through it all, one thing became clear: support makes survival possible.
For thousands of restaurants, that support came from the Texas Restaurant Association (TRA)—a group that’s been fighting for the food and beverage industry in Texas since the 1940s.
Now, as the industry focuses on recovery and reinvention, Marcus Barbosa, VP of Restaurant Operations at F&P Brands, has joined the TRA Board. With more than 30 years in the business—and a passion for building strong teams—Marcus brings exactly the kind of leadership the moment calls for.
“This is my way of giving back to an industry that has given so much to me and my family.”
Why TRA Matters
With over $100 billion in annual sales, Texas restaurants are a major force in the U.S. economy. But that strength didn’t come from luck. For decades, the TRA has provided financial support, advocacy, and education to over 50,000 restaurants across the state.
During COVID, the TRA helped save hundreds of independent restaurants by launching a $3.5 billion relief fund. It also pushed for policy changes like alcohol pickup and delivery—moves that opened up new revenue streams at a critical time.
“TRA really made an impact. It saved a lot of independent restaurateurs. It helped the whole industry keep moving.”
Now the focus is on the future. And Marcus is ready to help shape it.
From Operations to Advocacy
Marcus spent years helping lead operations at Luby’s, a Texas staple, before joining F&P Brands. At F&P, he saw a fresh vision—where innovation, community, and culture work hand in hand.
As VP of Restaurant Operations, Marcus helped expand the company’s brand footprint and build internal systems that set teams up for success. Now he’s bringing that same mindset to the TRA, helping other Texas restaurants evolve and grow.
From small-town franchises to legacy chains, Marcus knows the landscape. And that’s exactly what makes his voice on the TRA board so valuable.
Big Issues, Common-Sense Solutions
As a board member, Marcus is working alongside TRA leadership to tackle some of the industry’s biggest challenges—starting with three priorities:
- Make alcohol delivery and pickup permanent
- Lower credit card swipe fees that cut into margins
- Support tax credits for child care to help solve labor shortages
That last one is personal for Marcus:
“If we can help working moms and dads put their children in safe care, they can get back to work. That’s good for families—and good for business.”
These aren’t abstract ideas. They’re practical solutions designed to keep the industry moving forward.
Shared Values, Stronger Communities
F&P Brands and TRA share a belief: great businesses don’t just serve meals—they serve people.
At F&P, that philosophy shows up in everything from donations to Driscoll Children’s Hospital, to support for local schools, to the company’s internal mantra:
Work hard. Have fun. Watch each other’s backs.
Marcus sees culture as a competitive advantage. It’s what drives innovation at F&P Media, the company’s in-house content arm that now produces internal and external videos, celebrates people, and even spotlights members of our communities. What started as a marketing tool has become a full-on platform for connection.
“If we can share our values with other operators—especially new ones—we can help make the Valley and Texas stronger. We lead by example.”
Looking Ahead
Through programs like ProStart, the TRA is helping high school students build hospitality careers before they graduate. Through podcasts like Life Currency or Pillar Mindset, F&P Group is sharing the lessons it’s learned over nearly four decades.
Both organizations believe in building people, not just businesses.
And Marcus Barbosa is at the intersection—helping Texas restaurants grow, helping communities thrive, and keeping the industry honest, innovative, and human.
“There’s a family behind F&P that started this nearly 40 years ago. I’m here to carry that mission forward—so that wherever our restaurants are, we help those local economies grow too.”
