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Continued: Lunds goes after growth in a high-end niche with new concept store

  • Article by: MIKE HUGHLETT , Star Tribune
  • Last update: April 5, 2014 - 8:14 PM

“There are more areas of geographic coverage we’d love to have in the Twin Cities,” Lund said. “It’s safe to say we’ll build one store a year in the next five years.”

Meanwhile, Rainbow has been in retreat, closing five of its 32 Twin Cities supermarkets in the past 14 months. Cub, the Twin Cities’ largest grocery chain, has managed to keep all of its stores open, but it has progressively lost market share.

Cub and Rainbow have the misfortune of being in the middle of a grocery market that is increasingly gravitating toward low-price models on one end, high-quality, high-touch service on the other. Lunds fits into the latter, which is also a higher-price model.

Lunds, Livingston said, “is for people who are just a little more serious about food and are a little more particular about what they buy.”


Mike Hughlett • 612-673-7003


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  • Tres Lund, CEO of Lund Food Holdings, stood in the restaurant/deli at the new Lunds & Byerly’s Kitchen in Wayzata, which he said is mostly for “dine in and takeout.”

  • Much of the 17,000-square-foot store is devoted to prepared food, all made on site.

  • Some of the gourmet charcuterie on offer includes prosciutto from Italy and Iowa.

  • Jan Nygren and Jane Ehmke enjoyed some salads in a cozy alcove of the dining area at the Lunds and Byerly’s Kitchen in downtown Wayzata.

  • At the Lunds and Byerly’s Kitchen in Wayzata, Jessica Huinker and Cort Eggleston baked some pizzas in the gas-fired oven. The store features a 143-seat restaurant with a bar that has 30 beers and 65 varieties of wine.

  • Richard Tsong-Taatarii • richard.tsong-taatarii@startribune.comAt the Lunds and Byerly’s Kitchen in downtown Wayzata, the extensive salad bar is a popular destination.

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