SportyPickle’s Social Spin

A casual round of pickleball among friends in a 16,000-square-foot former warehouse sparked the idea for what is now SportyPickle — an Englewood, Colorado-based venue that fuses casual competition with cocktails and community.

Dubbed by owner Jarrett Gordon as the “TopGolf for pickleball,” SportyPickle reimagines traditional court rentals by integrating hospitality and events into a unique social-sport hybrid.

From Warehouse to Wow

Located in an industrial area surrounded by FedEx, UPS and Amazon hubs, SportyPickle has become a destination venue, drawing visitors willing to drive 20 minutes or more for a fun and immersive experience.

After eight months of construction, the space was transformed into a bar and grill with a full kitchen and 8,000 square feet of pickleball courts. The total footprint is about 16,000 square feet, with 5,000 square feet dedicated to dining and 2,500 square feet for the kitchen.

The menu, developed in partnership with vendor Shamrock Foods, includes elevated bar fare such as deviled eggs, pickle poppers, wings, sliders and pizza.

This model offers protection against changes in pickleball’s popularity. “80 percent of our revenue is food and beverage, and 20 percent is court rental,” explained Gordon.

Corporate events have become a larger part of the business than originally expected — SportyPickle now averages 30 to 35 events per month, with much of the business driven by returning guests.

Technology also plays a key role in the experience. The facility uses a system called Sporfie to record matches and automatically send players a video link post-game via CourtReserve integration. This adds a fun, sharable aspect to gameplay.

The courts themselves are built using a Herculan-style flooring system with 35-40% shock absorption. This enhances player comfort, reduces joint impact and keeps the courts looking fresh — even with frequent use.

Operating with Intention

Unlike facilities that cater to serious, early-morning players, SportyPickle is designed for groups looking to socialize. Most customers arrive in parties of four or more, grab drinks, and hang out before and after their games — a dynamic that Gordon said aligns exactly with his original vision.

Attention to detail sets the venue apart. Gordon and his team have created a playful, immersive environment — from curated music playlists to quirky “Easter eggs” throughout the restrooms. They even have a mascot named Banger and are working on branded bourbon and Bloody Mary mix.

“It’s a cool bar that happens to have pickleball,” said Gordon.

He intentionally avoids day-to-day operations, instead focusing on marketing, branding and big-picture strategy.

Running a full-service restaurant and bar inside a pickleball venue has been challenging, especially when it comes to staffing. Still, Gordon credits a strong team culture with their success. He implemented tip pooling — despite industry skepticism — and emphasized, “our bartenders are making above-market wages.”

“We’ve had hardly any turnover in the first year,” added Gordon.

The team is rewarded with holiday bonuses, staff parties and ongoing appreciation to boost retention.

During its first year, SportyPickle reinvested about 6% of gross revenue into marketing — twice the typical industry benchmark. Gordon said this helped generate awareness and traffic early on, though future efforts will shift toward more trackable strategies.

Looking Ahead

Gordon plans to open two more Colorado locations by 2028 and is exploring franchising. The brand was built from the ground up with a franchise model in mind, using standardized systems that are easy to replicate.

Whether it’s the curated vibe, integrated food and drink, or sense of community, SportyPickle shows that pickleball can be more than just a game — it can be an experience.

Trinity Rea

Trinity Rea is a staff writer at Peake Media, contributing to Pickleball Innovators and other industry publications. She holds a bachelor’s degree in journalism from Ball State University and is currently pursuing a master’s in Emerging Media Design and Development.