Company Name: Tiny Drumsticks
Location: Long Island City, New York
Year Founded: 2013
Website: tinydrumsticks.com
As a 2024 CO—100 Top Honoree in the Enduring Business category, Tiny Drumsticks stands out as a trailblazer in New York City's shared kitchen industry.
Founded in 2013 by Benjamin Sloan and his business partner Connie Sun, the Long Island City, New York-based company has redefined access to commercial kitchen space for food entrepreneurs across New York City. Built on just $75,000, Tiny Drumsticks has grown into a multimillion-dollar business, proving that the right mix of vision, grit, and community support can lead to long-term success.
Building an enduring business model by adapting to customer needs
When Sloan and Sun launched Tiny Drumsticks — one of the city's five permitted shared kitchens — they strived to create an accessible space where food businesses of all sizes could flourish.
"Ghost kitchens had become very popular, which are spaces that provide a kitchen for meals to be prepared for delivery only," explained Sun. "We found that these offerings were very limiting and didn't offer the flexibility of our spaces. So as they became popular, people learned that our spaces still remained more optimal."
By focusing on both kitchen and storage rental options, Tiny Drumsticks developed a flexible, sustainable model that catered to various business needs. This model allowed the business to grow steadily and today, Tiny Drumsticks generates approximately $4 million in revenue annually — all without outside investment.
"We are the largest shared kitchen space in this city," Sloan said. "We did it … [by] getting better operationally, making better decisions, and innovating new ideas."
For Tiny Drumsticks, a big part of getting better is listening to customers and constantly adjusting to their needs.
"We've added more diverse equipment, attracting different clientele," said Sun. "We've added massive amounts of storage space (cold, freezer, and dry) as the demand for storage from existing and new customers will always increase. As a customer grows, we grow with them."
Do whatever it takes to get the job done. You don't need the newest tool, the best packaging, [or] the coolest sticker, but you do need the care and quality behind the product along with the right messaging.
Connie Sun, Co-Founder of Tiny Drumsticks
Sustainable success through operational excellence
Tiny Drumsticks has a hands-on approach to management and is committed to maintaining affordable tenant costs. Despite NYC's high operating costs, Sloan and his team have completed every renovation under budget, passing those savings onto their clients.
"In the 11 years of existence, our average build time on projects is 11 weeks and easily $200,000 under [the] budget of our competitors," Sloan commented.
Recent expansions, including a private kitchen and storage space for a client, underscore Tiny Drumsticks' dedication to meeting the industry's evolving needs. Additionally, the company has implemented creative ways to offset inflationary costs and provide for their clients.
"We already knew we were losing six figures a year in transaction fees, so I added a credit card fee of 3.5% but … opened up more avenues of payment … to prevent the extra cost," Sloan explained.
This adjustment has helped the company recapture over $125,000 annually while keeping bank fees minimal. Sun's best advice to other entrepreneurs looking to expand their business with limited resources is to "get scrappy."
"Do whatever it takes to get the job done," said Sun. "You don't need the newest tool, the best packaging, [or] the coolest sticker, but you do need the care and quality behind the product along with the right messaging."
A community-first approach to growth
Since its inception, Tiny Drumsticks has prioritized supporting NYC's culinary community by supplying not just kitchen space but needed infrastructure — including equipment, cleaning supplies, utilities, and waste management — so food businesses can focus on their craft.
"We have created an ecosystem within this city and are becoming a foundation for the food world here," Sloan said. "Instead of putting your name on a lease and [building] a space that would be a project of a half million dollars easily, you can come … and pay us as little as $27 an hour."
Tiny Drumsticks also has an in-house maintenance team, which enables a more seamless experience for its customers when equipment breaks down.
"[Our] in-house maintenance team [saves] us a ton of money and allow[s] us to fix issues faster than ever," explained Sun. "Machines have almost no downtime, which … means almost no interruptions for our customers."
In an industry as challenging as food production, Tiny Drumsticks' community-first mentality has cultivated an environment of collaboration and growth. During COVID-19, when many NYC residents faced food insecurity, Tiny Drumsticks' tenants collectively prepared and distributed around 100,000 meals weekly. The company also raised over $50,000 in relief funds to support both its staff and tenant employees, providing financial assistance well before government aid became available.
"It is a hard business but a fun one," Sloan said. "We do it because we want to help everyone realize their food dreams in a safe and clean space."
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