Matteo’s seeks to grow business 

From left, Adson Franco, Matteo Di Rosa, Edson Silva
From left, Adson Franco, Matteo Di Rosa, Edson Silva

By Mark Ambrogi

Matteo DiRosa decided that to grow his restaurant business, he needed some help.

“Matteo’s is a great business, and I want to make it better,” said DiRosa, who opened Matteo’s Ristorante Italiano in downtown Noblesville in 2003.

So DiRosa, who now has more time to work on marketing and special events, added two partners in the restaurant to help him with the day-to-day operations, Adson Franco and Edson Silva, in late August.

Franco serves as the general manger, running the front of the house. Silva manages the kitchen staff and ordering the inventory.

“The transition has been smooth,” Franco said. “The community members here in Noblesville are very nice. They really embraced us into the community, even to the point I’m going to sell my house on the southwest side of (Indianapolis) and move up here. I have customers helping me find the right place for me and my wife to settle here.”

He said they have gotten good results from the partnership.

The restaurant has changed the lunch menu to make it more affordable and so customers can be served more quickly.

“We do Italian holiday dinners once a month in which Matteo and Edson plan a very special menu from Italy, something you cannot find anywhere but here with the wine pairings,” Franco said.

Franco previously worked as general manager at Fogo de Chao Brazilian Steakhouse in Indianapolis. Silva also worked at Fogo de Chao.

DiRosa said eventually they want to open more restaurants, perhaps adding a second location in the next couple of years.

“Right now we’re focused on getting our name out there and growing the business,” said DiRosa, whose wife Emily also helps with the business. “Instead of working 90 hours a week in the restaurant, I’m going to work 30 hours in the restaurant and the rest of the time on the road marketing.”

DiRosa said he still works in the kitchen three or four nights each week supervising.

Another change he plans to make is to add more steak on the menu, per customer requests.

“We may be open longer hours,” he said.

This move also allows DiRosa to take trips to Italy twice each year. “We’ve been doing that for seven years,” he said.


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