LUIGI'S - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
86863176
Word Mark
LUIGI'S
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2016-11-17
Filing Date
2015-12-31
Mark Drawing
3000 - Illustration: Drawing or design which also includes word(s)/ letter(s)/number(s)
Typeset
Design Searches
020120, 021106 - Butchers, chefs, and bakers. Hair, locks of hair, wigs, beards, mustaches.
Law Office Assigned Location Code
L80
Employee Name
RIEPEL, CHRISTINA MAXI
Statements
Indication of Colors claimed
The color(s) red and white is/are claimed as a feature of the mark.
Description of Mark
The mark consists of image of Italian chef in red and the name Luigi's in red on a white background.
Goods and Services
food items, merchandise sales
Classification Information
International Class
030 - 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
6 - Active
Class Status Date
2016-01-11
Primary Code
030
First Use Anywhere Date
1949-09-22
First Use In Commerce Date
1949-09-22
Correspondences
Name
CIRIELLO ENTERPRISES, LLC
Address
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Trademark Events
| Event Date | Event Description |
| 2016-01-11 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2016-01-12 | NOTICE OF DESIGN SEARCH CODE E-MAILED |
| 2016-04-18 | ASSIGNED TO EXAMINER |
| 2016-04-21 | NON-FINAL ACTION WRITTEN |
| 2016-04-21 | NON-FINAL ACTION E-MAILED |
| 2016-04-21 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2016-11-17 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2016-11-17 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
