Abner's Restaurant - MS Lafayette, Oxford 38655

Abner's Restaurant entered the industry of Communications in 2007 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 Communications. For further clarification, the SIC classifies this business under the code 4899 and described it as a Communications. The business provides service to the BOTH market.

To acquire more information, please contact Abner White, Owner by calling (662) 232-8659 during business hours. You can also write to the business’ Single Location at 430 South Lamar Boulevard, Oxford, Mississippi MS 38655. You can also visit the company’s website at abnerschicken.com. View this business’ social media profiles on Twitter or on Facebbok .

Company: Abner's Restaurant
Representative: Abner White, Owner
Place of Business: 430 South Lamar Boulevard, Oxford, MS 38655
Contact Number: (662) 232-8659
Website: abnerschicken.com
Type of Service: Communications
SIC Number: 4899
NAICS Number: 7225111
Locality: Single Location
Market Type: B2B & B2C
Began: 2007
Income/Year: $1.000.000 to $2.499.999
Laborers: 1 to 4
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Abner's Restaurant is a company operating from Lafayette, Mississippi providing professional Communications and relevant BOTH variables. It was founded in 2007 and registered with the SIC code 4899 as Communications, and with the NAICS code 7225111 as Communications.

With a current employee count of 1 to 4, Abner's Restaurant 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 Abner White, Owner at (662) 232-8659 for related queries, or to locate its Single Location using the coordinates 34.36508,-89.51904.

The Single Location can also be found at the street address 430 South Lamar Boulevard in Oxford, Mississippi 38655 and can be engaged online through the company website at abnerschicken.com, the company Twitter , and Facebook page .