Break of Day Inc entered the industry of American Restaurants in 2001 and has grown to employ 1 to 4 people, generating an annual revenue of $100.000 to $499.999. The NAICS classifies this business under the code 7225111, which describes it as a American Restaurants. For further clarification, the SIC classifies this business under the code 5812 and described it as a American Restaurants. The business provides service to the B2C market.
To acquire more information, please contact Mitchell Lavey, President by calling (907) 265-5177 during business hours. You can also write to the business’ Single Location at 330 East 4th Avenue # 200, Anchorage, Alaska AK 99501. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .
Company: | Break of Day Inc |
Representative: | Mitchell Lavey, President |
Place of Business: | 330 East 4th Avenue # 200, Anchorage, AK 99501 |
Contact Number: | (907) 265-5177 |
Type of Service: | American Restaurants |
SIC Number: | 5812 |
NAICS Number: | 7225111 |
Locality: | Single Location |
Market Type: | B2C (Business to Consumer) |
Began: | 2001 |
Income/Year: | $100.000 to $499.999 |
Laborers: | 1 to 4 |
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Break of Day Inc is a company operating from Anchorage Municipality, Alaska providing professional American Restaurants and relevant B2C variables. It was founded in 2001 and registered with the SIC code 5812 as American Restaurants, and with the NAICS code 7225111 as American Restaurants.
With a current employee count of 1 to 4, Break of Day Inc has gone to report making $100.000 to $499.999 per annum on its journey towards growth. This company invites you to contact its representative Mitchell Lavey, President at (907) 265-5177 for related queries, or to locate its Single Location using the coordinates 61.21833,-149.87831.
The Single Location can also be found at the street address 330 East 4th Avenue # 200 in Anchorage, Alaska 99501 and can be engaged online through the company website at , the company Twitter , and Facebook page .