Josephine's Pizza & Pastaria - WI Brown, Green Bay 54313

Josephine's Pizza & Pastaria entered the industry of Pizza in 2004 and has grown to employ 1 to 4 people, generating an annual revenue of $1.000.000 to $2.499.999. The NAICS classifies this business under the code 7225111, which describes it as a Pizza. For further clarification, the SIC classifies this business under the code 5812 and described it as a Pizza. The business provides service to the B2C market.

To acquire more information, please contact Frank Marshall, Owner by calling (920) 434-6100 during business hours. You can also write to the business’ Single Location at 2560 Glendale Avenue, Green Bay, Wisconsin WI 54313. You can also visit the company’s website at josephinespizza.com. View this business’ social media profiles on Twitter or on Facebbok .

Company: Josephine's Pizza & Pastaria
Representative: Frank Marshall, Owner
Place of Business: 2560 Glendale Avenue, Green Bay, WI 54313
Contact Number: (920) 434-6100
Website: josephinespizza.com
Type of Service: Pizza
SIC Number: 5812
NAICS Number: 7225111
Locality: Single Location
Market Type: B2C (Business to Consumer)
Began: 2004
Income/Year: $1.000.000 to $2.499.999
Laborers: 1 to 4
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Josephine's Pizza & Pastaria is a company operating from Brown, Wisconsin providing professional Pizza and relevant B2C variables. It was founded in 2004 and registered with the SIC code 5812 as Pizza, and with the NAICS code 7225111 as Pizza.

With a current employee count of 1 to 4, Josephine's Pizza & Pastaria has gone to report making $1.000.000 to $2.499.999 per annum on its journey towards growth. This company invites you to contact its representative Frank Marshall, Owner at (920) 434-6100 for related queries, or to locate its Single Location using the coordinates 44.56518,-88.08371.

The Single Location can also be found at the street address 2560 Glendale Avenue in Green Bay, Wisconsin 54313 and can be engaged online through the company website at josephinespizza.com, the company Twitter , and Facebook page .