Ted Drewes Frozen Custard is categorized under Ice Cream Parlors in Saint Louis, MO and active since 1968.
Ted Drewes Frozen Custard was established in 1968, and today employs 1 to 4, earning $2.500.000 to $4.999.999 per year. This is a Ice Cream Parlors business, which does work in the B2C market, and is classified as a Ice Cream Parlors, under code number 7225151 by the NAICS.
If you are seeking more information, feel free to contact Travis Dillion, Manager at the company’s single location by writing to 6726 Chippewa St, Saint Louis, Missouri MO 63109 or by phoning (314) 481-2652. You can also visit this business on Facebook by going to their profile page at Facebook or on find them on Twitter.
| Business Name: | Ted Drewes Frozen Custard |
| Contact Person: | Travis Dillion, Manager |
| Address: | 6726 Chippewa St, Saint Louis, Missouri 63109 |
| Phone Number: | (314) 481-2652 |
| Website Address: | teddrewes.com |
| Annual Revenue (USD): | $2.500.000 to $4.999.999 |
| Founded: | 1968 |
| Location Type: | Single Location |
| Employee Number: | 1 to 4 |
| Business Type: | B2C (Business to Consumer) |
| Business Category: | Ice Cream Parlors |
| SIC Code: | 5812 |
| NAICS Code: | 7225151 |
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Ted Drewes Frozen Custard was started in 1968 to provide professional Ice Cream Parlors under the SIC code 5812 and NAICS code 7225151. 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 $2.500.000 to $4.999.999 per annum.
Feel free to contact Travis Dillion, Manager for inquiries that concern Ted Drewes Frozen Custard by calling the company number (314) 481-2652, as your correspondence is most welcome. Additionally, the physical location of the single location of Ted Drewes Frozen Custard can be found at the coordinates 38.58961,-90.30771 as well as the street address 6726 Chippewa St in Saint Louis, Missouri 63109.
For its online presence, you may visit Ted Drewes Frozen Custard’s website at teddrewes.com and engage with its social media outlets through on Twitter and on Facebook.