How the brand uses food and beverage to deepen connection and extend the guest experience.
At Chicken N Pickle, food and beverage (F&B) is much more than an amenity. It is a key component of the experience for customers, serving as a tool for community.
“The F&B program is an essential part of the broader ecosystem of the concept — it brings people together, supports the social experience, and reflects the integrity and care our chefs and kitchen teams bring every day,” said Kelli Alldredge, the president of Chicken N Pickle.
For the fast-growing pickleball and eatertainment brand, the F&B program at Chicken N Pickle is built around a set of guiding principles that emphasize authenticity and connection. According to Alldredge, the company’s approach starts with a commitment to quality ingredients and local sourcing.
“Quality, authenticity, community, connection and integrity are core values at Chicken N Pickle, and they guide everything we do — including our F&B experience,” she said. “Our menu is rooted in authentic, thoughtfully prepared food, and we prioritize sourcing from quality local farmers and partners whenever possible.”
The goal is to make the dining experience feel as central to the concept as the pickleball courts themselves.
“More than just a meal, we want the table to be a place where community and connection happen naturally,” said Alldredge.
Extending the Experience
Integrating a full-service F&B program into a pickleball venue can significantly shape how guests use the space. At Chicken N Pickle, the company views dining as a way to transform a simple visit into a longer social experience.
“Integrating a F&B program into an eatertainment concept like pickleball brings huge advantages — it turns the experience into more than just a game,” said Alldredge. “Food and drink create reasons for people to stay longer, gather around tables, celebrate, and build community.”
However, she emphasized the approach also comes with operational complexity.
“The tradeoff is that it’s not as easy as it looks. Running a high-quality restaurant and a high-energy recreation environment under one roof takes constant operational balance, staffing, and attention to detail.”
Despite these challenges, Alldredge said the brand’s underlying purpose extends beyond either food or sport.
“But at the end of the day, it’s not really about the food or the pickleball — it’s about fostering human connection in everything we offer,” she said. “We fiercely believe the world needs places where people can disconnect from technology and truly reconnect with each other.”
Designing for Dwell Time
Chicken N Pickle’s F&B philosophy is also closely tied to guest behavior, particularly how long customers remain on site and how often they return.
“A strong F&B offering has a huge impact on guest behavior, especially in terms of dwell time and loyalty,” said Alldredge. “We are very intentional about creating an experience where guests want to stay for hours, not just stop in briefly.”
This approach stands in contrast to traditional restaurant models focused on rapid table turnover.
“A lot of traditional restaurant concepts are built around turning tables quickly — getting people in and out,” she said. “At Chicken N Pickle, it’s the opposite. We want guests to linger, play, eat, share a meal and truly connect.”
Alldredge noted that this combination of play and dining helps transform visits into memorable social experiences.
“When people can gather over delicious food and drinks they don’t have to make themselves, it turns a visit into an experience,” she said. “That’s what keeps guests on site longer, and it’s also what brings them back again and again.”
Scaling Without Compromise
As Chicken N Pickle continues to expand, maintaining consistency in F&B has been a central priority. According to Alldredge, early decisions around quality and leadership have played a major role in the brand’s growth.
“One of the most foundational decisions we made early on was that we would never sacrifice the quality of our F&B offerings as we grow,” she said. “Scaling successfully only works when the guest experience remains consistent and authentic from location to location.”
Strong culinary leadership has also been key to maintaining standards across markets.
“Chef Alex has been with us since day one and is constantly developing, learning, and ensuring our menu evolves in a way that still feels local and relevant in each market,” said Alldredge.
She said this approach has helped the company balance growth with consistency.
“That commitment to quality, consistency and guest-driven execution is what allows F&B to scale successfully across multiple locations.”
Advice for Operators
For operators considering integrating F&B into a pickleball or eatertainment concept, Alldredge emphasized the importance of maintaining high standards from the outset.
“My biggest advice is simple: don’t cut corners and don’t settle just to save a buck,” she said. “Guests can feel the difference immediately when quality slips, and once you compromise standards, it’s incredibly difficult to earn that trust back.”
She also stressed the importance of experienced leadership.
“Just as important, hire exceptional leadership early,” she said. “F&B is not something you can treat as secondary — it has to be driven by true expertise.”
At Chicken N Pickle, Alldredge credits the company’s culinary leadership with helping shape the brand’s culture and consistency.
“Chef Alex doesn’t just build menus — he builds culture in the kitchen, develops teams, and ensures every location delivers an experience that keeps people coming back,” she said.
Through its emphasis on quality, connection and guest experience, Chicken N Pickle continues to position F&B not as a supporting feature, but as a defining element of the brand.
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With over a decade spent covering the business side of sports and fitness, Rachel Chonko brings a wealth of experience and a true passion for active communities to Peake Media. As Editor-in-Chief, she’s focused on helping pickleball clubs and fitness facilities thrive, from guiding growth strategies to showcasing the latest industry trends. Rachel also hosts the Club Solutions Magazine Podcast, where she interviews leaders in fitness and pickleball to share insights and success stories with the wider community to give her listeners a competitive edge.
After taking up pickleball herself, Rachel has come to appreciate the sport’s unique blend of social connection and active living — a mix that’s perfectly in line with her editorial philosophy. Connect with her on LinkedIn, or check out her articles below for a deep dive into the energy and culture driving pickleball’s rapid rise.
