BELLINGHAM – The new franchisee owners of Beef Barn, 160 Pulaski Blvd., say customers can expect the same beef, menu items, prices and atmosphere they’ve been accustomed to.
Maksim and Tisa Xhengo, who own two Mak’s Roast Beef locations and previously sold two others, said they’ll be able to give the restaurant the level of attention customers deserve. Seller Marc Branchaud is looking to focus on his North Smithfield location 100 percent, they said.
Under a franchisee agreement, the Xhengos will need to implement any significant changes put in place at Beef Barn in North Smithfield, and will need to consult with Branchaud if they want to make any changes at the Bellingham store.
The new owners met with The Local Insider at their Franklin location of Mak’s Roast Beef on Monday, giving an inside look at their operations and renovated interior there. They’re also affiliated with Mak’s Roast Beef and Pizza near the Bellingham restaurant, but they say those two restaurants will remain distinctly different.
One small change customers and staff have begged for as they’ve taken ownership of the Bellingham restaurant is to add ranch dressing as a condiment, said the Xhengos, and they’re doing just that.
The couple, who live in Franklin with their four children, said they sold the Norwood location of Mak’s in 2018, and their Revere location this year.
Tisa said they’ve been blown away by the faithfulness of the clientele at Bellingham Beef Barn, saying they see the same faces nearly ever day. They said they also love that three generations of the same families eat here together, older patrons passing down the love of the restaurant to their children and grandchildren.
“You don’t see that in many places,” said Maksim.
They said small improvements will be made, but they won’t be noticeable to the overall operation. The famous low prices will also remain exactly the same for at least the foreseeable future.
There is a lot of nostalgia in this building, they said, including the bar and old pirate plank from the old La Cave nightclub in the basement, which is now just used for storage.
There are some differences between Mak’s and Beef Barn, including a spicier version of barbecue sauce at Mak’s. Mak’s is known for its scratch-made items, including its onion rings.
Employees at Beef Barn will largely be the same. Even one Franklin Mak’s employee who lives near Beef Barn will remain where she is, they said, as customers grow accustomed to their favorite servers.
