NY Pizza of Holly Springs entered the industry of Pizza in 2004 and has grown to employ 1 to 4 people, generating an annual revenue of $500.000 to $999.999. 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 Nick Mascino, Owner by calling (919) 567-0505 during business hours. You can also write to the business’ Single Location at 636 Holly Springs Road, Holly Springs, North Carolina NC 27540. You can also visit the company’s website at theoriginalnypizza.com. View this business’ social media profiles on Twitter or on Facebbok .
Company: | NY Pizza of Holly Springs |
Representative: | Nick Mascino, Owner |
Place of Business: | 636 Holly Springs Road, Holly Springs, NC 27540 |
Contact Number: | (919) 567-0505 |
Website: | theoriginalnypizza.com |
Type of Service: | Pizza |
SIC Number: | 5812 |
NAICS Number: | 7225111 |
Locality: | Single Location |
Market Type: | B2C (Business to Consumer) |
Began: | 2004 |
Income/Year: | $500.000 to $999.999 |
Laborers: | 1 to 4 |
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NY Pizza of Holly Springs is a company operating from Wake, North Carolina 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, NY Pizza of Holly Springs has gone to report making $500.000 to $999.999 per annum on its journey towards growth. This company invites you to contact its representative Nick Mascino, Owner at (919) 567-0505 for related queries, or to locate its Single Location using the coordinates 35.6547,-78.82459.
The Single Location can also be found at the street address 636 Holly Springs Road in Holly Springs, North Carolina 27540 and can be engaged online through the company website at theoriginalnypizza.com, the company Twitter , and Facebook page .