DISALP Revenue

Wholesale Food and Beverage • La Balme-de-Sillingy, Auvergne-Rhône-Alpes, France • 21-50 Employees

DISALP revenue & valuation

Annual revenue	$1,967,765
Revenue per employee	$86,000
Estimated valuation?This valuation is estimated based on industry average for the Wholesale Food and Beverage industry and current estimated revenues	$6,300,000
Total funding	No funding

Key Contacts at DISALP

Davoine Hervé

Owner

Giuliano Tria

Finance And Operations Director

Company overview

Headquarters	8 IMPASSE CRICKET, ZA DES VIGNES, LA BALME DE SILLINGY, 74330, FR
Phone number	+33450777878
Website	disalp.com
NAICS	4244
Keywords	Distribution, French, Retail, Dairy, Industry, Logistics, Export, Foodservice, Cheese, GDO, Horeca, Italy, Agroalimentare, Formaggi, Lattiero Caseario, Grossisti
Founded	1988
Employees	21-50
Socials

DISALP Email Formats

DISALP uses 3 email formats. The most common is {last name} (e.g., doe@disalp.com), used 61.5% of the time.

Format	Example	Percentage
{last name}	doe@disalp.com	61.5%
{first initial}	j@disalp.com	30.8%
{first name}	john@disalp.com	7.7%

About DISALP

Dal 1989, DISALP seleziona e porta in Italia il meglio dei formaggi e delle specialità europee, per offrire ai consumatori e ai professionisti del settore un’autentica esperienza di sapori e qualità. Siamo il partner di fiducia per il settore della distribuzione e l’industria agroalimentare italiana, con una gamma ricca e variegata di prodotti provenienti da ogni angolo d’Europa. Collaboriamo con i migliori produttori per garantirvi le migliori specialità. Perché scegliere DISALP? 🌍 Competenza nei mercati agroalimentari europei: Conoscenza approfondita delle esigenze e delle preferenze del consumatore italiano. 🧀La nostra gamma di prodotti ci permette di rispondere a tutte le esigenze dei canali di vendita: ristorazione, GDO, industria, gastronomia, E-commerce 🚛 Servizio logistico affidabile: Una rete integrata che garantisce consegne puntuali in tutta Italia e a livello internazionale. 💼 Team specializzato: Supportiamo l’intero processo, dall’acquisto alla vendita al dettaglio 🤝 Assistenza commerciale dedicata: Supporto strategico per lo sviluppo di categorie fresche e surgelate. 🛠️ Ricerca e selezione prodotti personalizzata. ✔️ Qualità garantita: Un team dedicato che garantisce il rispetto degli standard di sicurezza e qualità. Affidati a DISALP per una partnership che valorizza la tradizione europea e risponde alle esigenze del mercato italiano con passione e competenza.

Employees by Management Level

Total employees: 21-50

Seniority

Employees

Entry

Manager

Director

Employees by Department

DISALP has 6 employees across 3 departments.

Departments

Number of employees

Funding Data

DISALP has never raised funding before.

DISALP Tech Stack

Discover the technologies and tools that power DISALP's digital infrastructure, from frameworks to analytics platforms.

Swiper

JavaScript libraries

Elementor

Page builders

MonsterInsights

Analytics

jQuery Migrate

JavaScript libraries

UIKit

UI frameworks

jQuery

JavaScript libraries

PHP

Programming languages

WordPress

Blogs

Google Analytics

Analytics

Linguise

Translation

Cookie Script

Cookie compliance

WooCommerce

Ecommerce

Frequently asked questions

DISALP is located in La Balme-de-Sillingy, Auvergne-Rhône-Alpes, FR.

You can reach DISALP at +33450777878.

DISALP generates an estimated annual revenue of $1,967,765. This revenue figure reflects the company's market position and business performance in its industry.

DISALP has an estimated valuation of $6,300,000. This valuation is calculated based on industry-standard revenue multiples and reflects the company's growth potential and market positioning.

DISALP was founded in 1988, making it 38 years old. The company has established itself as a significant player in its industry over this time.

DISALP has approximately 21-50 employees. The company continues to grow its workforce to support its business operations and expansion.

Key Contacts at DISALP

Davoine Hervé

Owner

Giuliano Tria

Finance And Operations Director

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