Fresh Sources Inc entered the industry of Computer Programming Services in 1997 and has grown to employ 1 to 4 people, generating an annual revenue of $50.000 to $99.999. The NAICS classifies this business under the code 541511, which describes it as a Computer Programming Services. For further clarification, the SIC classifies this business under the code 7371 and described it as a Computer Programming Services. The business provides service to the BOTH market.
To acquire more information, please contact Charles Allison by calling (801) 491-6898 during business hours. You can also write to the business’ Single Location at 985 North 400 East, Springville, Utah UT 84663. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Fresh Sources Inc |
| Representative: | Charles Allison |
| Place of Business: | 985 North 400 East, Springville, UT 84663 |
| Contact Number: | (801) 491-6898 |
| Type of Service: | Computer Programming Services |
| SIC Number: | 7371 |
| NAICS Number: | 541511 |
| Locality: | Single Location |
| Market Type: | B2B & B2C |
| Began: | 1997 |
| Income/Year: | $50.000 to $99.999 |
| Laborers: | 1 to 4 |
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Fresh Sources Inc is a company operating from Utah, Utah providing professional Computer Programming Services and relevant BOTH variables. It was founded in 1997 and registered with the SIC code 7371 as Computer Programming Services, and with the NAICS code 541511 as Computer Programming Services.
With a current employee count of 1 to 4, Fresh Sources Inc has gone to report making $50.000 to $99.999 per annum on its journey towards growth. This company invites you to contact its representative Charles Allison at (801) 491-6898 for related queries, or to locate its Single Location using the coordinates 40.180362,-111.603555.
The Single Location can also be found at the street address 985 North 400 East in Springville, Utah 84663 and can be engaged online through the company website at , the company Twitter , and Facebook page .