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How Bocce and Croquet Became Social Anchors at The Club at the Strand

Developed as part of a broader master plan, The Club at the Strand’s bocce and croquet facilities are driving multi-generational participation, steady league play, and sustained demand for non-golf recreation.

By Joanna DeChellis, Editorial Director, Club + Resort Business | April 15, 2026

On a warm afternoon at The Club at the Strand (Naples, Fla.), a row of members sit shoulder to shoulder beneath a striped awning, studying the line of a red bocce ball as it slows across the court. Advice is offered quietly. Applause comes easily. The pace is unhurried. The courts stay full.

What began as an expansion of recreational amenities is now one of the most active gathering points at the club.

The Strand’s three professional bocce courts and international-standard croquet lawn were developed as part of a broader recreational master plan designed to expand participation beyond golf.

Leadership set out to create activities that encourage interaction across ages, abilities, and membership categories while maintaining the same construction standards applied elsewhere on property. Bocce was selected for its accessibility and broad appeal. It accommodates organized leagues, casual play, and social events with minimal barriers to entry.

It’s also pretty fun to play. Croquet followed in response to member interest in a more structured lawn sport capable of supporting league formats and competitive play. The croquet lawn was built to full international dimensions of 105 feet by 84 feet. It is one of only two courts of that size in Naples and among the few in Florida outside of national facilities in West Palm Beach.

Construction methods typically reserved for championship golf greens were applied to the project. The site was raised nearly five feet and outfitted with extensive drainage infrastructure, transforming what had previously been a rain retention area into a consistent and reliable playing surface for members.

The bocce courts were measured and constructed in-house. Synthetic turf was selected for durability and uniformity. Brazilian wood sideboards and finished landscape elements give the courts a refined, resort-quality appearance. Three courts were completed and plans are under consideration to expand due to sustained member demand.

The croquet lawn was completed for under $100,000. Bocce construction exceeded $150,000, exclusive of surrounding amenities such as awnings and seating. The projects were funded through long-term leadership planning rather than special member assessments, aligning the investment with the club’s broader infrastructure strategy.

Participation levels reflect strong member adoption of both lawn sports. More than 600 members now take part in bocce through open play, organized eagues, and social gatherings.

Croquet has established steady growth among members interested in structured competition and home matches that begin each January. Both programs are supported in part by member volunteers, which has reinforced a sense of ownership and continuity.

Ease of access has contributed to regular use, too. Court times are reserved through the Strand app, supporting efficient scheduling for leagues, casual matches, and special events. Seating areas, shade umbrellas, signage, and proximity to food and beverage service encourage members to remain in the space before and after play.

At The Club at the Strand, bocce and croquet now operate as part of the daily rhythm of the property. League standings are posted. Court times fill in advance. Members linger under shade with a drink in hand while waiting for their turn.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Business

As Editorial Director of Club + Resort Business and Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Business, Club + Resort Chef and its various platforms including the Chef to Chef Conference and PlateCraft. She has penned award-winning pieces about the many intricacies within club and resort operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. Prior to these roles, she was the Editor-in-Chief of Club + Resort Chef, Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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