Avanti Speciality Foods entered the industry of Specialty Food Items in 1998 and has grown to employ 1 to 4 people, generating an annual revenue of $10.000.000 to $19.9999.999. The NAICS classifies this business under the code 4244800, which describes it as a Specialty Food Items. For further clarification, the SIC classifies this business under the code 5149 and described it as a Specialty Food Items. The business provides service to the BOTH market.
To acquire more information, please contact Frank Avanti, Owner by calling (718) 963-0300 during business hours. You can also write to the business’ Single Location at 50 Division Place, Brooklyn, New York NY 11222. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Avanti Speciality Foods |
| Representative: | Frank Avanti, Owner |
| Place of Business: | 50 Division Place, Brooklyn, NY 11222 |
| Contact Number: | (718) 963-0300 |
| Type of Service: | Specialty Food Items |
| SIC Number: | 5149 |
| NAICS Number: | 4244800 |
| Locality: | Single Location |
| Market Type: | B2B & B2C |
| Began: | 1998 |
| Income/Year: | $10.000.000 to $19.9999.999 |
| Laborers: | 1 to 4 |
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Avanti Speciality Foods is a company operating from Kings, New York providing professional Specialty Food Items and relevant BOTH variables. It was founded in 1998 and registered with the SIC code 5149 as Specialty Food Items, and with the NAICS code 4244800 as Specialty Food Items.
With a current employee count of 1 to 4, Avanti Speciality Foods has gone to report making $10.000.000 to $19.9999.999 per annum on its journey towards growth. This company invites you to contact its representative Frank Avanti, Owner at (718) 963-0300 for related queries, or to locate its Single Location using the coordinates 40.72078,-73.9381.
The Single Location can also be found at the street address 50 Division Place in Brooklyn, New York 11222 and can be engaged online through the company website at , the company Twitter , and Facebook page .