Bon Appetit Magazine entered the industry of Magazine Publishers in 0 and has grown to employ 1 to 4 people, generating an annual revenue of $5.000.000 to $9.999.999. The NAICS classifies this business under the code 5111200, which describes it as a Magazine Publishers. For further clarification, the SIC classifies this business under the code 2721 and described it as a Magazine Publishers. The business provides service to the B2B market.
To acquire more information, please contact Lisa Phillips, Publisher-Editor by calling (212) 286-2860 during business hours. You can also write to the business’ Branch at 4 Times Square Floor 22, New York City, New York NY 10036. You can also visit the company’s website at epicurious.com. View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Bon Appetit Magazine |
| Representative: | Lisa Phillips, Publisher-Editor |
| Place of Business: | 4 Times Square Floor 22, New York City, NY 10036 |
| Contact Number: | (212) 286-2860 |
| Website: | epicurious.com |
| Type of Service: | Magazine Publishers |
| SIC Number: | 2721 |
| NAICS Number: | 5111200 |
| Locality: | Branch |
| Market Type: | B2B (Business to Business) |
| Income/Year: | $5.000.000 to $9.999.999 |
| Laborers: | 1 to 4 |
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Bon Appetit Magazine is a company operating from New York, New York providing professional Magazine Publishers and relevant B2B variables. It was founded in 0 and registered with the SIC code 2721 as Magazine Publishers, and with the NAICS code 5111200 as Magazine Publishers.
With a current employee count of 1 to 4, Bon Appetit Magazine has gone to report making $5.000.000 to $9.999.999 per annum on its journey towards growth. This company invites you to contact its representative Lisa Phillips, Publisher-Editor at (212) 286-2860 for related queries, or to locate its Branch using the coordinates 40.756637,-73.986135.
The Branch can also be found at the street address 4 Times Square Floor 22 in New York City, New York 10036 and can be engaged online through the company website at epicurious.com, the company Twitter , and Facebook page .