Newport Pizza entered the industry of Luncheonette Food Supply in 2007 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 Luncheonette Food Supply. For further clarification, the SIC classifies this business under the code 5812 and described it as a Luncheonette Food Supply. The business provides service to the B2C market.
To acquire more information, please contact Erik Giffin by calling (949) 713-0714 during business hours. You can also write to the business’ Single Location at 22205 El Paseo, Rancho Santa Margarita, California CA 92688. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Newport Pizza |
| Representative: | Erik Giffin |
| Place of Business: | 22205 El Paseo, Rancho Santa Margarita, CA 92688 |
| Contact Number: | (949) 713-0714 |
| Type of Service: | Luncheonette Food Supply |
| SIC Number: | 5812 |
| NAICS Number: | 7225111 |
| Locality: | Single Location |
| Market Type: | B2C (Business to Consumer) |
| Began: | 2007 |
| Income/Year: | $100.000 to $499.999 |
| Laborers: | 1 to 4 |
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Newport Pizza is a company operating from Orange, California providing professional Luncheonette Food Supply and relevant B2C variables. It was founded in 2007 and registered with the SIC code 5812 as Luncheonette Food Supply, and with the NAICS code 7225111 as Luncheonette Food Supply.
With a current employee count of 1 to 4, Newport Pizza 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 Erik Giffin at (949) 713-0714 for related queries, or to locate its Single Location using the coordinates 33.64046,-117.59444.
The Single Location can also be found at the street address 22205 El Paseo in Rancho Santa Margarita, California 92688 and can be engaged online through the company website at , the company Twitter , and Facebook page .