Sub Sational Of Jacksonville Inc entered the industry of Sandwiches in 1983 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 722513, 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 Ron Herring by calling (910) 577-7777 during business hours. You can also write to the business’ Single Location at 345 Western Boulevard # East, Jacksonville, North Carolina NC 28546. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Sub Sational Of Jacksonville Inc |
| Representative: | Ron Herring |
| Place of Business: | 345 Western Boulevard # East, Jacksonville, NC 28546 |
| Contact Number: | (910) 577-7777 |
| Type of Service: | Sandwiches |
| SIC Number: | 5812 |
| NAICS Number: | 722513 |
| Locality: | Single Location |
| Market Type: | B2C (Business to Consumer) |
| Began: | 1983 |
| Income/Year: | $100.000 to $499.999 |
| Laborers: | 1 to 4 |
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Sub Sational Of Jacksonville Inc is a company operating from Onslow, North Carolina providing professional Sandwiches and relevant B2C variables. It was founded in 1983 and registered with the SIC code 5812 as Sandwiches, and with the NAICS code 722513 as Sandwiches.
With a current employee count of 1 to 4, Sub Sational Of Jacksonville Inc 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 Ron Herring at (910) 577-7777 for related queries, or to locate its Single Location using the coordinates 34.766598,-77.384199.
The Single Location can also be found at the street address 345 Western Boulevard # East in Jacksonville, North Carolina 28546 and can be engaged online through the company website at , the company Twitter , and Facebook page .