The Saucy Newfoundland Revenue
Food and Beverage Manufacturing • 
Corner Brook, Newfoundland and Labrador, Canada • 1-10 Employees
$
The Saucy Newfoundland revenue & valuation
| Annual revenue | $171,110 |
| Revenue per employee | $86,000 |
| Estimated valuation?This valuation is estimated based on industry average for the Food and Beverage Manufacturing industry and current estimated revenues | $547,552 |
| Total funding | No funding |
Key Contact at The Saucy Newfoundland
Julia Allingham
Owner
Company overview
| Headquarters | Corner Brook, Newfoundland and Labrador, Canada |
| Website | |
| NAICS | 11 |
| SIC | 203 |
| Keywords | Food And Sauce |
| Founded | 2017 |
| Employees | 1-10 |
| Socials |
About The Saucy Newfoundland
We love food and we think Newfoundland has an unfair bland food reputation. Yes our forefathers loved to boil and salt food to “bejeezus” but that’s because they didn’t have our sassy sauce. We are aiming to change this perception and help introduce Newfoundlanders to bold and brazen flavours.
Employees by Management Level
Total employees: 1-10
Seniority
Employees
Founder/Owner
Funding Data
The Saucy Newfoundland has never raised funding before.
United Kingdom
New Zealand
United States
ThailandFrequently asked questions
The Saucy Newfoundland is located in Corner Brook, Newfoundland and Labrador, CA.
The Saucy Newfoundland generates an estimated annual revenue of $171,110. This revenue figure reflects the company's market position and business performance in its industry.
The Saucy Newfoundland has an estimated valuation of $547,552. This valuation is calculated based on industry-standard revenue multiples and reflects the company's growth potential and market positioning.
The Saucy Newfoundland was founded in 2017, making it 9 years old. The company has established itself as a significant player in its industry over this time.
The Saucy Newfoundland has approximately 1-10 employees. The company continues to grow its workforce to support its business operations and expansion.
4.8
40,000 users
