St Matthews Drop-Off Laundry entered the industry of Seafood Markets in 1979 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 8123200, which describes it as a Seafood Markets. For further clarification, the SIC classifies this business under the code 5421 and described it as a Seafood Markets. The business provides service to the B2C market.
To acquire more information, please contact Richard Maxson, Owner by calling (502) 894-9306 during business hours. You can also write to the business’ Single Location at 3778 Lexington Road, Louisville, Kentucky KY 40207. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .
Company: | St Matthews Drop-Off Laundry |
Representative: | Richard Maxson, Owner |
Place of Business: | 3778 Lexington Road, Louisville, KY 40207 |
Contact Number: | (502) 894-9306 |
Type of Service: | Seafood Markets |
SIC Number: | 5421 |
NAICS Number: | 8123200 |
Locality: | Single Location |
Market Type: | B2C (Business to Consumer) |
Began: | 1979 |
Income/Year: | $100.000 to $499.999 |
Laborers: | 1 to 4 |
Share This Company: |
St Matthews Drop-Off Laundry is a company operating from Jefferson, Kentucky providing professional Seafood Markets and relevant B2C variables. It was founded in 1979 and registered with the SIC code 5421 as Seafood Markets, and with the NAICS code 8123200 as Seafood Markets.
With a current employee count of 1 to 4, St Matthews Drop-Off Laundry 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 Richard Maxson, Owner at (502) 894-9306 for related queries, or to locate its Single Location using the coordinates 38.25247,-85.65852.
The Single Location can also be found at the street address 3778 Lexington Road in Louisville, Kentucky 40207 and can be engaged online through the company website at , the company Twitter , and Facebook page .