{"id":149659,"date":"2025-07-29T09:00:46","date_gmt":"2025-07-29T09:00:46","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&p=149659"},"modified":"2025-09-03T12:56:49","modified_gmt":"2025-09-03T12:56:49","slug":"san-antonio-texas-based-mattengas-pizzeria-pizza-todays-2025-pizzeria-of-the-year","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/san-antonio-texas-based-mattengas-pizzeria-pizza-todays-2025-pizzeria-of-the-year\/149659\/","title":{"rendered":"2025 Pizzeria of the Year: Mattenga\u2019s Pizzeria in San Antonio, Texas"},"content":{"rendered":"

Pizza Today Names Mattenga’s Pizzeria in San Antonio, Texas, the 2025 Pizzeria of the Year | Mastering the Mattenga\u2019s Playbook<\/span><\/h2>\n

Hengam and Matthew Stanfield set out to work side-by-side to build a restaurant business and prioritize their family. A decade later, that business has grown tenfold into an impactful local restaurant chain in San Antonio, Texas. Mattenga\u2019s Pizzeria<\/a> \u2013 named by combining the couple\u2019s first names \u2013 has taken many years of transformation and perseverance to fully encompass its vision.<\/p>\n

Today, Mattenga\u2019s Pizzeria comprises seven locations sprinkled throughout the San Antonio area, generating annual sales of over $7 million. Ranked one of San Antonio\u2019s fastest growing businesses under $10 million by the San Antonio Business Journal, Mattenga\u2019s Pizzeria also was a recipient of the 2024 Small Business of the Year honor by the San Antonio Chamber of Commerce.<\/p>\n

The expanding pizza company has hit its stride with a vision, culture and growth strategy to become a national model for independent pizzerias. Mattenga\u2019s Pizzeria is Pizza Today<\/i>\u2019s 2025 Pizzeria of the Year.<\/p>\n

We traveled to San Antonio to experience the pizza company firsthand, dive deep into its innerworkings with Matthew and Hengam \u2013 <\/span>and, of course, try the pizza.<\/p>\n

\"San<\/p>\n

How Mattenga’s Pizzeria started | Humble Beginnings<\/b><\/h3>\n

College sweethearts, Matthew and Hengam married during their junior year at the New Mexico Institute of Mining and Technology. After earning degrees in engineering, they both found themselves unsatisfied with their careers as their blossoming family grew. Hengam, born in Iran, and Matthew, a California native, yearned to find a place to work for themselves in hospitality and raise their family. Then came those infamous words, \u201cLet\u2019s go buy a restaurant,\u201d Hengam says. \u201cHow hard could it be?\u201d<\/p>\n

After visiting several cities to potentially relocate, the couple packed up their home in New Mexico and moved to San Antonio to take over an existing pizzeria, not knowing it was deep in the red. Hengam reflects on their naivet\u00e9 in understanding P&L and profitability. With no restaurant experience, the Stanfields faced the obstacles of rebounding a struggling business while learning the intricacies of a pizzeria operation.<\/p>\n

\u201cIt helps to jump off a cliff and, you know, you either crash at the bottom or you build the plane,\u201d Matthew says.<\/p>\n

2025 Pizzeria of the Year Menu | Mattenga’s Pizzeria<\/strong><\/h5>\n

Using Hengam\u2019s father\u2019s pizza dough recipe, Mattenga\u2019s created a menu<\/a> of New York-style pizza with a southwestern Texas twist. The light and thin pizzas are baked in conveyor ovens. Known for their creative specialty pizzas, the Honey Bexar (cup n\u2019 char pepperoni, jalape\u00f1o peppers and a drizzle of hot honey), Big Matt (creamy beer cheese base, mozzarella cheese, tomatoes, onions, ground beef, bacon, pickle relish and topped with Thousand Island dressing), the Triple P (Bacon, Pickle Chips and pineapple) and the Santa Fe (pepperoni, bacon and Hatch green chile) have become local favorite pies.<\/p>\n

Unique items include the 10-inch filled dough Texas Roll and house-made sauces, such as jalapeno-cilantro ranch. Appetizers, chicken wings, pastas, calzones and desserts round out the menu. They also are currently testing a lunch buffet at a location in a medical district.<\/p>\n

During the first few years, the couple \u2013 along with Hengam\u2019s parents, who have been vital to Mattenga\u2019s \u2013 focused intently on improving the business. They capitalized on their engineering mindset of problem-solving and analytical thinking to set up the framework for Mattenga\u2019s later success. Their efforts began to pay off at their flagship location in Schertz, on the far northeast side of San Antonio. The Stanfields self-funded the opening of a second location on nearby O\u2019Connor Road in 2018 by taking over an existing 800-square-foot pizzeria. Retrofitting existing restaurants and self-funding are growth strategies that would continue as Mattenga\u2019s opened more locations.<\/p>\n

\"San<\/h3>\n

Mattenga’s Pizzeria Among Fastest Growing Small Businesses in San Antonio | \u2018Thinking Bigger\u2019<\/b><\/h3>\n

Mattenga\u2019s experienced a seismic shift in 2020. Like many restaurant owners, Hengam and Matthew considered throwing in the towel. The couple even listed their two restaurants and received an offer of more than a half-million dollars for the modest pizza business. \u201cWe went through this identity shift of, ‘What do we do if we sell?’\u201d Hengam says, admitting that they would probably open another restaurant. \u201cWe already have this, and we\u2019ve always wanted to be in the food industry. We are doing this together, and we already have something going. Clearly someone wants to pay money for it. We made a \u2018why not sell list\u2019 of 10.\u201d<\/p>\n

Then came a moment of clarity for the couple, with Hengam saying, \u201cWe are not selling, period. So, let\u2019s commit and make this work. From there, we put our heads down and got laser focused on handling all of our frustrations. Why is this causing stress? What are we going to do to solve this issue? We weren\u2019t running profitably then. We have to babysit our numbers. We don\u2019t babysit our people, we babysit numbers. We got really meticulous about our engineering and building, and we grew our sales by 20 percent. We added locations and just going all in \u2026 our identity as business owners to think bigger.\u201d<\/p>\n

Thinking bigger also meant expanding out of their comfort zone of what a restaurant is. Ghost kitchens were popping up around the country in the early 2020s, so the Stanfields decided to test that market and add a ghost kitchen in 2021. They learned quickly that the ghost kitchen model wasn\u2019t for them. \u201cWe had this mindset of, \u2018Hey, if the rent is cheap, it\u2019s low commitment\u2019,\u201d Hengam says of the endeavor.<\/p>\n

The Stanfields aren\u2019t afraid to test the waters in new areas \u2013 even if they become a learning experience. In 2024, they experimented with doing a kitchen takeover at a local bar.<\/p>\n

While expensive lessons, Matthew and Hengam say they consider such experiments an education. \u201cYou fund your own education,\u201d Hengam says. \u201cIt\u2019s going to be like this graph of up and down, up and down, up and down. If you step back. \u2018Oh, wow. Look at that \u2013 over the last three years, we\u2019ve grown 117 percent.\u2019\u201d<\/p>\n

Between February and June 2022, Mattenga\u2019s opened three locations \u2013 including its second-busiest location in New Braunfels, a mostly carryout and delivery location with two outdoor tables \u2013 stretching farther from the San Antonio city center. Mattenga\u2019s Pizzeria near SeaWorld also opened that year. In June, a Mattenga\u2019s Pizzeria opened near San Antonio\u2019s medical center district. During Pizza Today<\/i>\u2019s visit to the location, Matthew says, \u201cThis is 1,800 square feet here at the Callahan location. This seems to be a more ideal size.\u201d<\/p>\n

Mattenga\u2019s experienced another growth spurt in 2024 with the Alamo Ranch and Wilderness Oaks locations.<\/p>\n

So, what is the overall growth goal? \u201cWe want to get to 50 locations,\u201d Hengam says. \u201cWe want to be San Antonio\u2019s favorite restaurant, favorite pizzeria here in the city. We love San Antonio. The culture is great, family environment. We love it here, and so we want to continue to serve the city for years to come.\u201d<\/p>\n

Achieving such massive expansion, Hengam says, requires \u201cLooking at how are we going to grow in the next three years differently. What got us here will not get us there. We\u2019ve been gradually growing and with dirt under our nails \u2013 scrappy, grinding like.\u201d<\/p>\n

Matthew adds, \u201cAnd self-funding, adding gray hair (for Hengam). The current plan is to grow with corporate stores versus, say, a franchise. \u2026 At this time, we want to keep it our own, our own brand under control. \u2026 We\u2019ve done the second-generation spaces. I think the future is going to be our own space that\u2019s built uniquely for us and being creative with the concept, and that fits with who we are as a brand.\u201d<\/p>\n

Getting to that level requires \u201cobsessing over the numbers, the recipes,\u201d Hengam says. \u201cI think that has to constantly be the priority of fundamentals, of the best basics, consistency, systems and in standards, training, advancement. Those are all the building blocks that we\u2019re layering.\u201d<\/p>\n

Hengam expands further: \u201cThat is the vision, and we\u2019re going to figure out how the brand evolves, but we\u2019re going to obsess over our customers. That will always be the basic and fundamentals for us: Texas hospitality; it\u2019ll always be investing in our team. These will never change, at least. I feel these are just the fundamentals we\u2019re continue to master and evolve as we go, and we\u2019ll see where it goes.\u201d<\/p>\n

Mattenga\u2019s formula for success is entrenched in the pages of its playbook and guides and affirmed through practice and training in the restaurants. \u201cOur company values are Texas hospitality plus invest plus engineered equals 3x win,\u201d Hengam says. \u201cThat is our math. We want to make sure 3x win is a customer wins, the team wins, company wins. All decisions need to be through that.\u201d<\/p>\n

\"San<\/h4>\n

Maattenga’s Pizzeria\u2019s Values Center on Texas Hospitality<\/b><\/h4>\n

People are at the center of Mattenga\u2019s Pizzeria. Even during Pizza Today<\/i>\u2019s interview with Matthew and Hengam, the couple and the team actively and warmly greeted every guest.<\/p>\n

Customer engagement initiatives encapsulate Texas hospitality with a warm, welcoming presence and generosity. \u201cI want to go deeper winning people\u2019s hearts,\u201d Hengam says. \u201cYou have to do that before you can win their wallets and some money. You have to win their hearts.\u201d<\/p>\n

Giving back and supporting the community is foundational at Mattenga\u2019s as the company hosts fundraisers and Spirit Nights and donates hundreds of pizzas to local schools, nonprofits, churches, first responders and nurses. \u201cAnytime we have a donation in town across the seven stores \u2013 it\u2019s happening all the time \u2013 we share that. There\u2019s a picture of it in the e-mail. You need to make your customers fall in love with you.\u201d<\/p>\n

Communication is key. \u201cWe send two texts and two e-mails a week,\u201d Hengam says. That is a big contributor to our steady sales growth.\u201d The consistent communication has several benefits. \u201cConsistency builds trust, that we are a brand you can trust. We\u2019re consistent, we\u2019re there for you. Our \u2018Feed the Family\u2019, every Friday at 4 p.m. people will get a text.\u201d Mattenga\u2019s fans often comment that they can rely on their Friday text.<\/p>\n

Even Mattenga\u2019s rotating custom-designed pizza box bibs offer customers a fun and memorable interaction with the brand<\/a>.<\/p>\n

Investment in Employees at Forefront of Mattenga’s Pizzeria’s Company Values<\/b><\/h4>\n

Vital to Mattenga\u2019s core values equation is expanding to a team of 100. Matthew and Hengam have created an employee culture and programs that encourage employee success and growth, while also giving them confidence in understanding the business.<\/p>\n

Mattenga\u2019s extensive playbook and guides set employees up for success, addressing scenarios they\u2019ll face.<\/p>\n

The Stanfields believe in the power of bringing the team together. They do so through three regular meetings. Engineered meetings drill down the numbers and operations. Invest meetings focus on the playbook one section at time, and managers then take the information back to their teams in duplication meetings with scripting and role playing.<\/p>\n

Education is at the forefront at Mattenga\u2019s. Managers also participate in a \u201cBook of the Month\u201d and present what they have learned. Some previous books include \u201cMeetings Suck\u201d and \u201cThe Toyota Way.\u201d Initiatives like these help employees grow professionally outside of specific day-to-day Mattenga\u2019s operations.<\/p>\n

Mattenga’s Pizzeria Owners Apply Engineering to Pizza Business | Engineered<\/b><\/h4>\n

The Stanfields have applied Matthew\u2019s civil engineering background and Hengam\u2019s electrical engineering background to the restaurants. Business is math, Hengam says. Matthew controls the numbers, and the two have built transparency and a training vehicle to help their team grasp the numbers and how they impact each operation.<\/p>\n

The pair has excelled at being a married couple as well as business partners. \u201cI\u2019ve got a fantastic wife, and we\u2019ve got a clear vision for our family where we\u2019re going,\u201d Matthew says. \u201cAnd so, because we have that direction, it\u2019s easier when we have lost focus on the direction.\u201d The two leverage their individual strengths to run the growing company. Hengam is drawn to marketing and customer relations, Matthew dives into budgets, building out new locations and he\u2019s also known to fix equipment.<\/p>\n

\u201cSystems are freedom,\u201d Hengam insists. With systems and talented and dedicated employees, Mattenga\u2019s locations are well-oiled machines, enabling Matthew and Hengam to concentrate on growing the brand. With four children ranging from toddler to teenager, systems also have meant flexibility.<\/p>\n

The Stanfields\u2019 focus surrounds critical analysis. Each quarter, Matthew and Hengam evaluate areas of improvement with the team. \u201cWe\u2019ve looked at strategic initiatives that are short term,\u201d Hengam says. \u201cLast quarter, we implemented a commissary at one of our locations. This next quarter, we\u2019re focusing on adding, upgrading some of our tech. \u2026 Short term, it\u2019s important to look at initiatives. We\u2019re looking at AI stuff, some of our software.\u201d<\/p>\n

Roughly once a year, the Stanfields carve out specific time with no distractions to think about the business, just as they did during that pivotal moment in 2020. \u201cIt takes time to think deeply about your problems,\u201d Hengam says. \u201cMake that frustration list. How are we going to solve our issues? We have a lot of problems in our business, just like anybody else. How are we going to divide and conquer and move forward?\u201d<\/p>\n

Denise Greer<\/b><\/span> is Executive Editor at Pizza Today.<\/i><\/span><\/p>\n

\"AugustRead the August 2025 Issue of Pizza Today Magazine<\/h4>\n

In this issue, we announce Pizza Today\u2019s 2025 Pizzeria of the Year. Find out how the owners turned a failing pizzeria purchase into a fast-growing pizza business. Learn how to make a sourdough starter. It\u2019s Green Season! Green Chile, that is. Explore menu ideas that add New Mexican flavors to your pizza. Find out which strip mall locations work best for pizzerias \u2013 and how to maximize traffic. Discover why pizzerias are going with custom mobile apps to capture sales and return visits. Tap into addictive bar menu options to increase check averages. Go to the August Issue.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pizza Today Names Mattenga’s Pizzeria in San Antonio, Texas, the 2025 Pizzeria of the Year | Mastering the Mattenga\u2019s Playbook Hengam and Matthew Stanfield set out to work side-by-side to build a restaurant business and prioritize their family. A decade later, that business has grown tenfold into an impactful local restaurant chain in San Antonio, […]<\/p>\n","protected":false},"author":13,"featured_media":149634,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[3204,3205,1819],"topic":[3271],"class_list":["post-149659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-2025-pizzeria-of-the-year","tag-mattengas-pizzeria-2025-pizzeria-of-the-year-by-pizza-today","tag-pizzeria-of-the-year","topic-people-pizzerias"],"acf":[],"yoast_head":"\n2025 Pizzeria of the Year: Mattenga\u2019s Pizzeria in San Antonio, Texas - Pizza Today<\/title>\n<meta name=\"description\" content=\"2025 Pizzeria of the Year is Mattenga\u2019s Pizzeria in San Antonio awarded by Pizza Today Magazine. 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