Frank's Pizza Pasta & Wings entered the industry of Pizza in 2005 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 Tony Prelaj, Owner by calling (845) 562-1500 during business hours. You can also write to the business’ Single Location at 154 South Plank Road, Newburgh, New York NY 12550. You can also visit the company’s website at frankspizzanewburgh.com. View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Frank's Pizza Pasta & Wings |
| Representative: | Tony Prelaj, Owner |
| Place of Business: | 154 South Plank Road, Newburgh, NY 12550 |
| Contact Number: | (845) 562-1500 |
| Website: | frankspizzanewburgh.com |
| Type of Service: | Pizza |
| SIC Number: | 5812 |
| NAICS Number: | 7225111 |
| Locality: | Single Location |
| Market Type: | B2C (Business to Consumer) |
| Began: | 2005 |
| Income/Year: | $100.000 to $499.999 |
| Laborers: | 1 to 4 |
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Frank's Pizza Pasta & Wings is a company operating from Orange, New York providing professional Pizza and relevant B2C variables. It was founded in 2005 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, Frank's Pizza Pasta & Wings 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 Tony Prelaj, Owner at (845) 562-1500 for related queries, or to locate its Single Location using the coordinates 41.522435,-74.062864.
The Single Location can also be found at the street address 154 South Plank Road in Newburgh, New York 12550 and can be engaged online through the company website at frankspizzanewburgh.com, the company Twitter , and Facebook page .