Classic Touch Caterers entered the industry of Italian Restaurants in 1981 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 8129903, which describes it as a Italian Restaurants. For further clarification, the SIC classifies this business under the code 5812 and described it as a Italian Restaurants. The business provides service to the B2C market.
To acquire more information, please contact Sam Gnasso Jr by calling (201) 947-2980 during business hours. You can also write to the business’ Single Location at 116 Main St, Fort Lee, New Jersey NJ 07024. You can also visit the company’s website at inapoli.com. View this business’ social media profiles on Twitter or on Facebbok .
Company: | Classic Touch Caterers |
Representative: | Sam Gnasso Jr |
Place of Business: | 116 Main St, Fort Lee, NJ 07024 |
Contact Number: | (201) 947-2980 |
Website: | inapoli.com |
Type of Service: | Italian Restaurants |
SIC Number: | 5812 |
NAICS Number: | 8129903 |
Locality: | Single Location |
Market Type: | B2C (Business to Consumer) |
Began: | 1981 |
Income/Year: | $100.000 to $499.999 |
Laborers: | 1 to 4 |
Share This Company: |
Classic Touch Caterers is a company operating from Bergen, New Jersey providing professional Italian Restaurants and relevant B2C variables. It was founded in 1981 and registered with the SIC code 5812 as Italian Restaurants, and with the NAICS code 8129903 as Italian Restaurants.
With a current employee count of 1 to 4, Classic Touch Caterers 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 Sam Gnasso Jr at (201) 947-2980 for related queries, or to locate its Single Location using the coordinates 40.85068,-73.96634.
The Single Location can also be found at the street address 116 Main St in Fort Lee, New Jersey 07024 and can be engaged online through the company website at inapoli.com, the company Twitter , and Facebook page .