Philadelphia Steak & Hoagie entered the industry of Sandwiches in 2007 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 7225111, which describes it as a Sandwiches. For further clarification, the SIC classifies this business under the code 5812 and described it as a Sandwiches. The business provides service to the B2C market.
To acquire more information, please contact Julius Pallotta, Owner by calling (717) 691-8099 during business hours. You can also write to the business’ Single Location at 5155 Simpson Ferry Road, Mechanicsburg, Pennsylvania PA 17050. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Philadelphia Steak & Hoagie |
| Representative: | Julius Pallotta, Owner |
| Place of Business: | 5155 Simpson Ferry Road, Mechanicsburg, PA 17050 |
| Contact Number: | (717) 691-8099 |
| Type of Service: | Sandwiches |
| SIC Number: | 5812 |
| NAICS Number: | 7225111 |
| Locality: | Single Location |
| Market Type: | B2C (Business to Consumer) |
| Began: | 2007 |
| Income/Year: | $100.000 to $499.999 |
| Laborers: | 1 to 4 |
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Philadelphia Steak & Hoagie is a company operating from Cumberland, Pennsylvania providing professional Sandwiches and relevant B2C variables. It was founded in 2007 and registered with the SIC code 5812 as Sandwiches, and with the NAICS code 7225111 as Sandwiches.
With a current employee count of 1 to 4, Philadelphia Steak & Hoagie 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 Julius Pallotta, Owner at (717) 691-8099 for related queries, or to locate its Single Location using the coordinates 40.21854,-76.97802.
The Single Location can also be found at the street address 5155 Simpson Ferry Road in Mechanicsburg, Pennsylvania 17050 and can be engaged online through the company website at , the company Twitter , and Facebook page .