The Concepts Behind the Growth: How Pickleball Venues Big and Small Use Food & Beverage to Win

Pickleball has exploded in popularity, and courts are filling up across the country. But operators are realizing something critical: courts alone don’t pay the bills. What separates the thriving venues from the rest is how they blend sport with hospitality. Food and beverage (F&B) offerings are emerging as the true engine of growth, delivering steady revenue streams that extend beyond court rentals and ensure long-term viability.

Here’s how three different venue formats are building future-proof businesses by leaning into food, beverage, and entertainment.

A Suburban Club Grows from Simply Courts to an Upscale Cocktail Lounge

This Texas-based pickleball facility started out focused on the game itself with league play, tournaments, memberships, etc. They always knew that as membership swelled, expectations of their guests would shift. Yes, players want competitive matches. But they also want a place to linger, relax, and socialize. The operators recognized that a lack of a robust food and drink program would limit time on property and leave money on the table.

Just a few months after their launch, the team introduced a dedicated cocktail bar and lounge, anchored by a hospitality program designed to complement the courts. Signature drinks, light bites, and social spaces transformed the venue from a single-purpose sports facility into a social hub. By connecting purchases to member accounts, the F&B spend became as seamless as booking a court.

Key Takeaways:

• F&B extends dwell time: Members now stay for post-match drinks or group outings, generating revenue long after the final point.
  
  
• Hospitality drives loyalty: A venue that serves as a gathering spot, not just a sports facility, becomes part of daily routines.
  
  
• Social spaces matter: Comfortable seating, music, and ambiance enhance the dining experience and keep guests coming back.

A Lifestyle Venue Blends the Love of Pickleball, Golf Simulators, and Dining

This 48,000-square-foot venue set out to be more than a sports complex. The founders wanted a destination where people could enjoy pickleball, golf simulators, and high-end dining under one roof. The challenge was ensuring the food and beverage experience matched the premium brand while managing large-scale operations efficiently.

From opening day, the F&B program was treated as a cornerstone, not an afterthought. A full restaurant, curated wine list, and private event menus are designed to rival the courts in importance. Guests can order through servers, QR codes, or handhelds, ensuring food and drink service never slows play. Within weeks, private dining and event packages began generating substantial revenue alongside court fees.

Key Takeaways:

• Events depend on dining: Corporate bookings and private parties gravitated to the venue because of its ability to pair active play with elevated meals, cocktails and brews.
  
  
• Upscale food programs attract new audiences: Not every guest will come to play. Some come to eat, drink, and socialize in a unique environment.
  
  
• Hospitality is a growth driver: In the first months, tens of thousands in private event revenue flowed through the dining and beverage program. Proof that food sells as much as court time.

A High-Energy Entertainment Destination

This multi-location brand wanted to build a pickleball-first venue that also offered arcade games, live music, and family dining. With guests constantly moving between courts, bars, and lounges, the challenge is keeping service fast and consistent while maintaining a profitable food program in a high-volume setting.

The operators leaned into flexible dining models. In some spaces, guests enjoy table service; in others, counter ordering and QR code menus provide speed. A thoughtful food program of burgers, shareables, kid-friendly options, balance quality with volume. Beverage service is equally diverse, from craft cocktails to quick-serve beer options. Staff motivation is bolstered by transparent tip pooling, ensuring smoother service during peak times.

Impact/Lessons:

• Consistency is everything: High-energy environments succeed when food is approachable, reliable, and easy to order from anywhere on property.
  
  
• Families drive F&B spend: With options for both adults and kids, the food program encourages longer visits and higher per-capita sales.
  
  
• Entertainment + food = repeat visits: Guests come for pickleball but return for live music, trivia nights, and the chance to grab dinner with friends.

Five Common Threads: How F&B Anchors Pickleball Club Growth

Across these three models, whether it’s the suburban lounge club, the lifestyle mega-venue, or the entertainment hub, F&B emerges as the common thread of success:

1. Revenue Diversification: Courts generate peaks and valleys; food and beverage provide consistent sales across dayparts and guest types.
   
   
2. Guest Experience Multiplier: A drink in hand or a great meal after a match turns a two-hour visit into an evening event.
   
   
3. Event Revenue Engine: Corporate outings, tournaments, and private parties depend on catering and dining options. A food program is essential to corporate events.
   
   
4. Broader Audience Appeal: Not everyone picks up a paddle. Some come to socialize, eat, or enjoy music. Food and beverage programs make venues inclusive and profitable.
   
   
5. Longevity Through Hospitality: Courts may wear down, and trends may shift, but high-quality food and beverage ensures relevance beyond the pickleball craze.

What Pickleball Venues Should Consider Now

For any operator in the pickleball space, food and beverage can no longer be an afterthought. To build resilience and long-term growth, consider:

• Investing in menus that match your brand. Upscale venues should design elevated dining; family-focused clubs should prioritize approachable options.
  
  
• Creating frictionless service. Guests should be able to order and pay without leaving their game or group.
  
  
• Designing social spaces. Dining areas, lounges, and bars extend the guest journey and boost spend.
  
  
• Building event packages around food. Court rentals alone won’t sustain growth. Catering and bar programs with events will ensure consistent revenue over time.
  
  
• Using F&B as a loyalty driver. Membership perks, happy hours, and menu exclusives encourage repeat visits.

Pickleball venues are more than just courts. The venues thriving today are those that treat food and beverage as core business lines, not just concessions. Whether it’s a suburban lounge, a luxury lifestyle destination, or a bustling entertainment complex, operators who prioritize hospitality are setting themselves up for consistent revenue and long-term viability.

The lesson is clear: in pickleball, the game may bring guests through the door, but food and beverage keep them there.

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