Second Avenue Pizza entered the industry of Pizza in 1990 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 Carolyn Gleason, Owner by calling (208) 263-9321 during business hours. You can also write to the business’ Single Location at 215 South Second Avenue, Sandpoint, Idaho ID 83864. You can also visit the company’s website at secondavenuepizza.com. View this business’ social media profiles on Twitter or on Facebbok .
| Company: | Second Avenue Pizza |
| Representative: | Carolyn Gleason, Owner |
| Place of Business: | 215 South Second Avenue, Sandpoint, ID 83864 |
| Contact Number: | (208) 263-9321 |
| Website: | secondavenuepizza.com |
| Type of Service: | Pizza |
| SIC Number: | 5812 |
| NAICS Number: | 7225111 |
| Locality: | Single Location |
| Market Type: | B2C (Business to Consumer) |
| Began: | 1990 |
| Income/Year: | $100.000 to $499.999 |
| Laborers: | 1 to 4 |
| Share This Company: |
Second Avenue Pizza is a company operating from Bonner, Idaho providing professional Pizza and relevant B2C variables. It was founded in 1990 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, Second Avenue 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 Carolyn Gleason, Owner at (208) 263-9321 for related queries, or to locate its Single Location using the coordinates 48.27143,-116.54901.
The Single Location can also be found at the street address 215 South Second Avenue in Sandpoint, Idaho 83864 and can be engaged online through the company website at secondavenuepizza.com, the company Twitter , and Facebook page .