Pesce Blue entered the industry of Seafood Restaurants in 2002 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 Seafood Restaurants. For further clarification, the SIC classifies this business under the code 5812 and described it as a Seafood Restaurants. The business provides service to the B2C market.
To acquire more information, please contact Cliff Arrind, Owner by calling (603) 430-7766 during business hours. You can also write to the business’ Single Location at 19 Pearl St, Portsmouth, New Hampshire NH 03801. You can also visit the company’s website at pesceblue.com. View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Pesce Blue |
| Representative: | Cliff Arrind, Owner |
| Place of Business: | 19 Pearl St, Portsmouth, NH 03801 |
| Contact Number: | (603) 430-7766 |
| Website: | pesceblue.com |
| Type of Service: | Seafood Restaurants |
| SIC Number: | 5812 |
| NAICS Number: | 7225111 |
| Locality: | Single Location |
| Market Type: | B2C (Business to Consumer) |
| Began: | 2002 |
| Income/Year: | $500.000 to $999.999 |
| Laborers: | 1 to 4 |
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Pesce Blue is a company operating from Rockingham, New Hampshire providing professional Seafood Restaurants and relevant B2C variables. It was founded in 2002 and registered with the SIC code 5812 as Seafood Restaurants, and with the NAICS code 7225111 as Seafood Restaurants.
With a current employee count of 1 to 4, Pesce Blue 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 Cliff Arrind, Owner at (603) 430-7766 for related queries, or to locate its Single Location using the coordinates 43.075205,-70.76275.
The Single Location can also be found at the street address 19 Pearl St in Portsmouth, New Hampshire 03801 and can be engaged online through the company website at pesceblue.com, the company Twitter , and Facebook page .