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Nick Morrison, a sous chef in his third year, prepares mussels and various other dishes to order.
REPEAT CUSTOMERS
This integrity shows in the number
of repeat customers they have. “About
80 percent of our business is repeaters,”
Nina said. “We have many people that
come in three or four times a week and
we know them all by name.”
What are their most popular dishes?
“I couldn’t really say,” Mario said. “It’s
a very well-rounded menu. Seafood is always
popular as well as our meat dishes,
baked dishes, and our Zuppa di Pesce.
We also sell a ton of fresh rustic Italian
bread that I import from up north. People
come in every day just for the bread.”
So this next generation of Amelios is
continuing the success of its Italian roots
with unmatched quality standards and
fine cuisine that customers have come to
know and expect.
And after five years of really coming
into their own, Nina and Mario are enjoying
life outside the restaurant. Their 30
plus employees are all amazing, honest
and handpicked. “It allows us to take
some days off now and know that Johnny
D’s is running smoothly,” Nina said.
“Work hard and love what you do,”
Mario said. “And support small local
businesses. Otherwise the whole world
will be owned by Amazon.”
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