Nelson's Stays Strong Through Changing Times

Back in 1977, Rick Nelson had recently graduated from the journalism school at the University of Minnesota and planned to enter public relations. He soon realized he could make more money working at his dad’s meat market in Hopkins.

Thirty-four years later, he is now the owner of not only the meat market, but also a bakery, deli and catering business—all still located on Shady Oak Road in Hopkins.

Nelson’s dad, Leonard, started Nelson’s Meat Market in May of 1963. Leonard Nelson died in 1979. At just 24 years old, Rick Nelson found himself as the owner.

“I was very fortunate in there was a good staff in place and they really taught me a lot, “ Nelson said.

Nelson’s has become a landmark in Hopkins. But when it first opened, it was about one-third the size it is today.

“I always felt a bakery would be a good idea, but I didn’t know a thing about the bakery business,” Nelson said.

Fortunately, he knew Bob Byers, who had owned four bakeries in his life and was retired at the time Nelson contacted him.

“But he was antsy to get back to work and so he was happy to help me get the bakery started.” Nelson recalled.

In 1982, a bakery became part of the company. Then in 1985, a deli was added.

“A year later, we started a catering business based on a growing number of requests for it by customers,” Nelson said.

Today, Nelson has 13 employees, nine of whom are full-time. All three of his kids have worked for him just like he did for his dad. He does see changes in the business since it opened 46 years ago.

“Back then, more wives and mothers stayed at home and they were the ones who came in and had a list of meat they wanted to buy, take home and prepare during the day," he said. “Then the baby boomer generation saw both the husband and wife working and we had to adjust to a desire to have foods that were easier and quicker to prepare. Today, people are waiting longer to get married, even though they may be living together.”

Despite the changes, Nelson has many of the same suppliers as his father had.

“We know them and they know us,” he said.

Throughout the years, Nelson has stayed out front in his business and he said business is good.

“We have loyal customers, and our people are available to answer questions about meats and preparation,” he said. “The diversity of our business has worked well for us. Meats are still the biggest seller, but our catering business has really grown.”