Chef Marc's Parma - NV Clark, Las Vegas 89128

Chef Marc's Parma entered the industry of Restaurants in 2009 and has grown to employ 1 to 4 people, generating an annual revenue of $500.000 to $999.999. The NAICS classifies this business under the code 7225111, which describes it as a Restaurants. For further clarification, the SIC classifies this business under the code 5812 and described it as a Restaurants. The business provides service to the B2C market.

To acquire more information, please contact Marc Sgrizzi, Owner by calling (702) 233-6272 during business hours. You can also write to the business’ Single Location at 7591 West Washington Avenue # 110, Las Vegas, Nevada NV 89128. You can also visit the company’s website at parmabychefmarc.com. View this business’ social media profiles on Twitter or on Facebbok .

Company: Chef Marc's Parma
Representative: Marc Sgrizzi, Owner
Place of Business: 7591 West Washington Avenue # 110, Las Vegas, NV 89128
Contact Number: (702) 233-6272
Website: parmabychefmarc.com
Type of Service: Restaurants
SIC Number: 5812
NAICS Number: 7225111
Locality: Single Location
Market Type: B2C (Business to Consumer)
Began: 2009
Income/Year: $500.000 to $999.999
Laborers: 1 to 4
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Chef Marc's Parma is a company operating from Clark, Nevada providing professional Restaurants and relevant B2C variables. It was founded in 2009 and registered with the SIC code 5812 as Restaurants, and with the NAICS code 7225111 as Restaurants.

With a current employee count of 1 to 4, Chef Marc's Parma has gone to report making $500.000 to $999.999 per annum on its journey towards growth. This company invites you to contact its representative Marc Sgrizzi, Owner at (702) 233-6272 for related queries, or to locate its Single Location using the coordinates 36.18127,-115.25916.

The Single Location can also be found at the street address 7591 West Washington Avenue # 110 in Las Vegas, Nevada 89128 and can be engaged online through the company website at parmabychefmarc.com, the company Twitter , and Facebook page .