Strafford House of Pizza entered the industry of Pizza in 1991 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 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 Kostas Sakkas, Owner by calling (603) 749-9422 during business hours. You can also write to the business’ Single Location at 116 Central Avenue, Dover, New Hampshire NH 03820. You can also visit the company’s website at straffordhouseofpizza.com. View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Strafford House of Pizza |
| Representative: | Kostas Sakkas, Owner |
| Place of Business: | 116 Central Avenue, Dover, NH 03820 |
| Contact Number: | (603) 749-9422 |
| Website: | straffordhouseofpizza.com |
| Type of Service: | Pizza |
| SIC Number: | 5812 |
| NAICS Number: | 7225111 |
| Locality: | Single Location |
| Market Type: | B2C (Business to Consumer) |
| Began: | 1991 |
| Income/Year: | $100.000 to $499.999 |
| Laborers: | 1 to 4 |
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Strafford House of Pizza is a company operating from Strafford, New Hampshire providing professional Pizza and relevant B2C variables. It was founded in 1991 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, Strafford House of Pizza 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 Kostas Sakkas, Owner at (603) 749-9422 for related queries, or to locate its Single Location using the coordinates 43.18569,-70.8737.
The Single Location can also be found at the street address 116 Central Avenue in Dover, New Hampshire 03820 and can be engaged online through the company website at straffordhouseofpizza.com, the company Twitter , and Facebook page .