Conca Cucina Italiana - NY New York, New York City 10007

Conca Cucina Italiana entered the industry of Chain Pizzerias in 1995 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 Chain Pizzerias. For further clarification, the SIC classifies this business under the code 5812 and described it as a Chain Pizzerias. The business provides service to the B2C market.

To acquire more information, please contact Fred Sptola by calling (212) 732-5627 during business hours. You can also write to the business’ Single Location at 63 West Broadway, New York City, New York NY 10007. You can also visit the company’s website at palermopizzanyc.com. View this business’ social media profiles on Twitter or on Facebbok .

Company: Conca Cucina Italiana
Representative: Fred Sptola
Place of Business: 63 West Broadway, New York City, NY 10007
Contact Number: (212) 732-5627
Website: palermopizzanyc.com
Type of Service: Chain Pizzerias
SIC Number: 5812
NAICS Number: 7225111
Locality: Single Location
Market Type: B2C (Business to Consumer)
Began: 1995
Income/Year: $100.000 to $499.999
Laborers: 1 to 4
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Conca Cucina Italiana is a company operating from New York, New York providing professional Chain Pizzerias and relevant B2C variables. It was founded in 1995 and registered with the SIC code 5812 as Chain Pizzerias, and with the NAICS code 7225111 as Chain Pizzerias.

With a current employee count of 1 to 4, Conca Cucina Italiana 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 Fred Sptola at (212) 732-5627 for related queries, or to locate its Single Location using the coordinates 40.71458,-74.00989.

The Single Location can also be found at the street address 63 West Broadway in New York City, New York 10007 and can be engaged online through the company website at palermopizzanyc.com, the company Twitter , and Facebook page .