ESTELLA'S - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Image for trademark with serial number 74380671
Serial Number
74380671
Word Mark
ESTELLA'S
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
1994-03-01
Filing Date
1993-04-20
Mark Drawing
3000 - Illustration: Drawing or design which also includes word(s)/ letter(s)/number(s) Typeset
Design Searches
051102, 051104, 051125, 250125, 261102, 261120 - Onions, leeks, spring onions, garlic. Tomatoes. Other vegetables including celery, turnips, broccoli, asparagus and artichokes. Other framework and ornamental borders. Plain single line rectangles. Rectangles inside another rectangle.
Law Office Assigned Location Code
G20
Employee Name
HICKS, MICHAEL
Statements
Goods and Services
sauces and condiments
Goods and Services
T-shirts, caps
Pseudo Mark
ESTELLAS
Classification Information
International Class
25 - Clothing, footwear, headgear. - Clothing, footwear, headgear.
US Class Codes
039
Class Status Code
8 - Abandoned
Class Status Date
1999-08-04
Primary Code
025
First Use Anywhere Date
1988-07-01
First Use In Commerce Date
1988-07-01
International Class
30 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice. - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice.
US Class Codes
046
Class Status Code
8 - Abandoned
Class Status Date
1999-08-04
Primary Code
030
First Use Anywhere Date
1988-07-01
First Use In Commerce Date
1988-07-01
Correspondences
Name
DiFranco Foods, Inc.
Address
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Trademark Events
Event DateEvent Description
1993-07-27ASSIGNED TO EXAMINER
1993-08-05NON-FINAL ACTION MAILED
1994-03-01ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE