FOOD 30 | BOROMAG.COM | JUNE 2014 Tiny Drumsticks owners, Connie Sun and Benjamin Sloan They beat to a diff erent tiny drumstick Starting up a business anywhere can be a real challenge, but especially right here in New York City. Even if you have a unique idea, and the skill to execute it, and the money to see it through, and the time to wait for permits, and the budget for advertising, and the perfect location in a sweet neighborhood, and an ideal space to serve your fantastic treats to the public, and the pots and pans in which to prepare those treats, and the oven that will perfectly heat those pots and pans, and the salamander under which to crisp the cheese, and the containers in which to store and label the food, and fridge in which to store the food overnight, and… well, you get the idea. Connie Sun was an aspiring chef who harbored dreams of her own place, selling her unique Asian street food at food fairs in Brooklyn. But as that dream became an exceedingly popular reality, Connie realized she would need a space where her small company could grow. “Getting a business off the ground efficiently and legally is tough for a vagabond chef. That story inspired us to create a place where you can hang your apron without breaking the bank,” explains Connie, who has now partnered with Benjamin Sloan to create Tiny Drumsticks. “A brand spanking new, sparkly clean and spacious kitchen stocked with shiny, state-of-the-art appliances,” explains the website. “We’ve laid the groundwork so all you have to do is show up and cook like you mean it. Dreams do come true.” Their pristine 3,000 sq. ft. kitchen provides all of the equipment you need to thrive in an immaculate space that ensures your business meets strict health code standards. In fact, Tiny Drumsticks holds only the sixth permit of its kind. Essentially, Connie and Benjamin are trailblazers in the field of turning aspiring chefs into culinary rockstars. In comparison with other kitchens that offer similar services, “we are structured with much more flexibility—you don’t have to rent in 8 hour blocks or pay a cancellation fee within a week of your scheduled time,” smiles Ben. Tiny Drunsticks is presently home to seventeen tenants, “and we have room for a few more,” laughs Connie. “We accept basically three types of clients,” explains Ben. “You can book a permanent space with a flat rate and lots of freedom, or you can book hourly with storage, or hourly without.” Ideally, the two young entrepreneurs would like to house four or five solid companies, and help them cultivate their business. One of their clients, Anita’s Yogurt, has almost grown out of their space, now selling at Whole Foods in the city. “We are so excited for her,” explains Connie, who says she didn’t start the kitchen up for the money, but rather to see all of her clients succeed. Tiny drumsticks is also home to Frittering Away, the lemonade ladies from the Astoria and LIC Flea. “Right now, we just want to stay affordable and flexible for our clients,” says Connie. “We own the space, but I actually use it just like anyone else. I think there is a real benefit to working with someone who knows where you are coming from.” Tiny Drumsticks 48-18 Van Dam Street, Long Island City, NY. 11101 718.392.9092 tinydrumsticks.com
BM062014
To see the actual publication please follow the link above