N Y's Upper Crust Pizza CO Inc entered the industry of Pizza in 2004 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 Fred Mannion, Site Manager by calling (562) 987-4700 during business hours. You can also write to the business’ Branch at 5291 East 2nd St, Long Beach, California CA 90803. You can also visit the company’s website at nysuppercrustpizza.com. View this business’ social media profiles on Twitter or on Facebbok .
| Company: | N Y's Upper Crust Pizza CO Inc |
| Representative: | Fred Mannion, Site Manager |
| Place of Business: | 5291 East 2nd St, Long Beach, CA 90803 |
| Contact Number: | (562) 987-4700 |
| Website: | nysuppercrustpizza.com |
| Type of Service: | Pizza |
| SIC Number: | 5812 |
| NAICS Number: | 7225111 |
| Locality: | Branch |
| Market Type: | B2C (Business to Consumer) |
| Began: | 2004 |
| Income/Year: | $100.000 to $499.999 |
| Laborers: | 1 to 4 |
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N Y's Upper Crust Pizza CO Inc is a company operating from Los Angeles, California providing professional Pizza and relevant B2C variables. It was founded in 2004 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, N Y's Upper Crust Pizza CO 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 Fred Mannion, Site Manager at (562) 987-4700 for related queries, or to locate its Branch using the coordinates 33.7595,-118.13281.
The Branch can also be found at the street address 5291 East 2nd St in Long Beach, California 90803 and can be engaged online through the company website at nysuppercrustpizza.com, the company Twitter , and Facebook page .