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Products & Services
About Chefly
Choose from 29+ chef-cooked, protein packed meals. Enjoy at home, at work or on the move - just heat when you?re ready to eat. Chefly is a company based in London, England, United States, operating in Office service, employing 11-20 people, reporting $1M-$5M in annual revenue and classified under Special Food Services.
Its primary NAICS classification is 722310 (Food Service Contractors).
Business Contact Information
- Phone
- +34 (651) 14 34 51
- Website
- http://www.eatchefly.com
- linkedin.com/company/chefly-uk
- facebook.com/cheflyapp
- Address
- 250 Milkwood Road, London, England, SE24 0HG, United States
Industry & Classification
- Industry
- Industrial & mechanical
- Sector
- Commercial services
- Segment
- Office service
NAICS Codes
- 72Accommodation and Food Services
- 7223Special Food Services
- 722310Food Service Contractors
SIC Codes
- 47Transportation Services
- 478Miscellaneous Services Incidental To Transportation
- 4789All Other Support Activities for Transportation
Company Details
- Employees
- 15 (11-20)
- Annual Revenue
- $2.6M ($1M-$5M)
Chefly: frequently asked questions
What does Chefly do?
Choose from 29+ chef-cooked, protein packed meals. Enjoy at home, at work or on the move - just heat when you?re ready to eat. Chefly is a company based in London, England, United States, operating in Office service, employing 11-20 people, reporting $1M-$5M in annual revenue and classified under Special Food Services.
Where is Chefly located?
Chefly is headquartered at 250 Milkwood Road, London, England, SE24 0HG, United States.
How many employees does Chefly have?
Chefly has about 15 employees (the 11-20 range).
What is Chefly's annual revenue?
Chefly's annual revenue is estimated at $2.6M (the $1M-$5M range).
What industry is Chefly in?
Chefly is in the Industrial & mechanical / Commercial services industry, and its primary NAICS code is 722310 (Food Service Contractors).
How can I contact Chefly?
Its website is www.eatchefly.com and its phone number is +34 (651) 14 34 51.
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