What began as a food truck dream quickly turned into something even more special for Laura Byler, owner of Deli on the Square in Carrollton, Ohio. A former employee of the longtime local favorite Donna’s Deli, Laura never expected to take over the brick-and-mortar shop, until one day, Donna surprised her with the idea.
“Why don’t you buy the deli instead of a food truck?” Donna asked her. “She said she’d only sell it to me because she knew it would be in good hands,” Laura recalls. From that moment, the path was clear. With the blessing and support of her mentor, Laura took the leap and turned the deli into her own.
Today, Deli on the Square has become a beloved spot for locals and food lovers from across the region, many of whom drive over two hours just to grab lunch. The secret? Nearly everything is made from scratch (even the sub buns) and the ingredients are sourced as locally as possible. Their lettuce is hydroponically grown year-round by a local farmer, and all meats and cheeses come from Walnut Creek Foods.
The menu changes daily, featuring a rotating selection of soups, sandwiches, and desserts, but one fan favorite keeps regulars coming back: the meatloaf sandwich. Served on grilled jalapeño cheese bread with smoked cheddar, bacon drip jam, grilled mushrooms, and black pepper mayo, it’s the kind of made-with-love comfort food that makes an impression.
Despite rising food costs (a challenge for many restaurant owners), Laura remains committed to quality and creativity. “Sourcing locally and making things from scratch has helped keep my food costs within budget,” she explains. It’s also allowed her to stay connected to the community and offer something truly special Catering has also become a growing part of the business, but Laura’s heart still belongs to her walk-in customers. “Seeing our customers walk out the door with a smile makes our day,” she says. “I do have an amazing staff who love the deli almost as much as I do.”
The atmosphere at Deli on the Square is welcoming, casual, and personal. Customers order at the counter, but staff check on tables, ensuring everyone is satisfied and cared for. Whether dining in, ordering online, or grabbing takeout, the experience feels warm and personal. When asked what advice she has for other aspiring food business owners, Laura keeps it simple: “Be unique – be you – be creative.”
Her cooking style was a shift from what customers were used to, but they embraced it. “I love creating new recipes, and my customers love trying them. It’s a win-win!”
Supported by her local chamber of commerce and driven by a passion to make a difference through food, Laura continues to build a business that reflects her heart, her heritage, and her homemade touch.
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