Jim Wilimek, owner of Ben Franklin’s Sandwiches, beams at a sunburned senior surfer next in line, and recites without prompting: “number eight wheat with everything on it except mustard and lettuce, add double peperoncinis.”
He explains, “I’m terrible with names, but I know what my customers order by heart.”
Sure enough, during the next fifteen minutes, the affable owner efficiently remembers all but one of the custom sandwich requests in line, making ordering here a breeze.
Given the 11:30 am lineup of repeat customers at this casual, colorful deli café just off US Highway 101 in San Luis Obispo, California, it’s clear that Ben Franklin’s has a solid following—and has had one since 1969.
