Pickleball Eatertainment Booms Across the United States
Pickleball 'eatertainment' venues are surging in popularity across the United States, combining dining with sport. The growth is fueled by massive participation increases and a thriving industry.
The landscape of leisure and dining in the United States is undergoing a significant transformation driven by the explosive growth of pickleball 'eatertainment' venues. According to data from the Sports & Fitness Industry Association, pickleball participation experienced a staggering 171.8 percent rise in the United States from 2022 to 2025. This surge in popularity has created a booming market where sports and hospitality seamlessly intersect, attracting millions of players and diners nationwide.
Statistical reports highlight the sheer scale of this athletic phenomenon. Last year, 24.3 million Americans played pickleball, representing a 22.8 percent increase in players compared to the previous year. Furthermore, USAPickleball reported 18,258 places to play nationwide as of last year, while Pickleheads listed more than 100 U.S. establishments that feature both courts and food facilities.
Among the pioneers of this trend is Chicken N Pickle, which opened its very first location in North Kansas City, Missouri, in 2016. Today, the organization operates 13 locations across Texas, Missouri, Oklahoma, Kansas, Colorado, Arizona, and Nevada. Other notable concepts contributing to the sector include Crush Yard, Pickle & Social, Electric Pickle, The Sandy Pickle, SPF Chicago, Honey Butter Fried Chicken, Sip & Pickle, and The Exchange, with industry consulting and reservations supported by firms such as Blue Orbit Restaurant Consulting, Rex Reservations, and Sotira.
Industry experts and participants have highlighted the unique appeal of these hybrid venues. Schuyler Seper described the welcoming atmosphere, stating, 'I’d say that’s probably the most comfortable setting you can have if you’re playing for the first time. When you walk in, it’s not in-your-face pickleball or athletics. It’s a restaurant first. You see people mingling, having drinks, eating. Then they’ll get you set up on your courts.' Reinforcing this culinary focus, Kelli Alldredge noted, 'We’ve never viewed ourselves as a pickleball venue with a restaurant attached. From the beginning, we set out to build a chef-driven restaurant that also offers incredible experiences.'
Players also find the sport's design draws diverse groups together in these social spaces. Emily Oprins explained, 'The smaller court size and lightweight equipment make it accessible across generations and skill levels, so we can play with family and friends who aren’t pickleball regulars.' Highlighting the strong draw of the culinary side, Amrita Bhasin observed, 'It was hot and the courts were outdoors, and these people drove and parked and they were there just to eat the food.' From a business perspective, Ray Camillo of Rex Reservations—which estimates the global eatertainment industry size at $120 billion—noted the financial driver of these businesses, stating, 'Every one of these concepts makes its real money on the activity: the court fee, the lane, the simulator.'
