Mark Barker and his wife Amy are both UMHB graduates (according to Mark, having completed university there in the vicinity of 1994). He and his wife, along with their three children, are residents of Belton.

Mark has been in foodservice for twenty years, having operated a restaurant in Killeen for much of that time. In 2006, he and his wife Amy purchased a farm in the 317 area of Belton, and have firmly taken root in life here. This is especially underscored by their decision not only to live here, but also to run their business here. Toward the end of 2009, Barker set plans into motion that would see him owning and operating Belton’s own Big Red Drive In.

“I found myself driving past this restaurant every day to go to my restaurant in Killeen. We had an opportunity to take a chance to do life a little bit simpler, and we have taken it.”

Mark’s last day on the job in Killeen was December 31, 2009. His first day on the job as the owner and manager of the Big Red Drive In was January 1, 2010. However, it was some fourteen days before Big Red was to open officially and serve up its first burger and fries. Two weeks of planning and hard work went into renovating, cleaning, and preparing the establishment for the business that surely was to come … and has. With no obvious fanfare, Big Red was up and running by January 14, 2010.

As Barker explained, he felt it was important to open soft and open well, rather than be big and flashy and open poorly.

“We didn’t know what was in the cards for us,” said Mark Barker. “We got a team; we got things prepared; one night, we flipped the lights on. It was a soft opening.”

Big Red is still, first and foremost, a Drive In, and it supports a menu that is both familiar and traditional to drive in fare. Barker described an eventual broadening of the menu to include not only the traditional foods, like burgers, fries, and chili dogs, but also to serve up slightly more upscale and healthier alternatives as well.

“Make no mistake,” said Barker. “I love my hamburger eaters. People come to a place like this for food like a chili-dog. But, there are those who will also be able to come here and make other choices as well.”

At Big Red, there is not only the old familiar ice cream, but there is also frozen yogurt; there is a variety of “fun flavor” drinks available, as well as decaffeinated teas and beverages. Staff is also working toward providing a variety of salads and fruit alternatives to fries. Down the line, Barker also envisions serving up fresh deli sandwiches as well. At Big Red Drive In, truly, there is something for everyone’s tastes and needs.

“We bloom where we’re planted,” said Barker. “In the future, hopefully you’ll see us running to deliver a cheeseburger, and to another stall to deliver a fresh salad.”

Barker loves the business and loves what he is able to do. Further, he hires those who are of a similar mind. Everyone at Big Red Drive In was recruited for hiring, and staff is friendly, amiable, and capable.

“Team members should like what they do,” said Barker. “Quick service restaurants are fun. If you do it right, they’re action-packed all the time!”

Barker, in support of the soft sell philosophy in which he believes, is hoping to continue to develop a clientele of regulars based on a reputation for quality through word of mouth, where the service (and the food) will speak volumes for themselves. Since its re-opening, Big Red already has a great many regulars who return again and again for a dining experience upon which they can depend, knowing they will be treated right and treated to good, quality foods.

“That’s how businesses survive and thrive,” said Barker. “It’s important to get new customers, but it’s equally important to keep the ones you have.”