Chelo's Beef Hearth of Prov Providence, RI - 02904

Chelo's Beef Hearth of Prov is categorized under Restaurants in Providence, RI and active since 1966.

Chelo's Beef Hearth of Prov was established in 1966, and today employs 1 to 4, earning $5.000.000 to $9.999.999 per year. This is a Restaurants business, which does work in the B2C market, and is classified as a Restaurants, under code number 7225111 by the NAICS.

If you are seeking more information, feel free to contact Carlos Ferrara, General Manager at the company’s single location by writing to 505 Silver Spring St, Providence, Rhode Island RI 02904 or by phoning (401) 861-6644. You can also visit this business on Facebook by going to their profile page at Facebook or on find them on Twitter.

Business Name: Chelo's Beef Hearth of Prov
Contact Person: Carlos Ferrara, General Manager
Address: 505 Silver Spring St, Providence, Rhode Island 02904
Phone Number: (401) 861-6644
Website Address: chelos.com
Annual Revenue (USD): $5.000.000 to $9.999.999
Founded: 1966
Location Type: Single Location
Employee Number: 1 to 4
Business Type: B2C (Business to Consumer)
Business Category: Restaurants
SIC Code: 5812
NAICS Code: 7225111
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Chelo's Beef Hearth of Prov was started in 1966 to provide professional Restaurants under the SIC code 5812 and NAICS code 7225111. Since its inception, the company has gone on to take a total of 1 to 4 personnel under its employment and has achieved earnings of $5.000.000 to $9.999.999 per annum.

Feel free to contact Carlos Ferrara, General Manager for inquiries that concern Chelo's Beef Hearth of Prov by calling the company number (401) 861-6644, as your correspondence is most welcome. Additionally, the physical location of the single location of Chelo's Beef Hearth of Prov can be found at the coordinates 41.85633,-71.41079 as well as the street address 505 Silver Spring St in Providence, Rhode Island 02904.

For its online presence, you may visit Chelo's Beef Hearth of Prov’s website at chelos.com and engage with its social media outlets through on Twitter and on Facebook.