CAFÉ BLEU NOIR - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
86846641
Word Mark
CAFÉ BLEU NOIR
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2016-10-20
Filing Date
2015-12-11
Mark Drawing
4000 - Standard character mark
Typeset
Attorney Name
Law Office Assigned Location Code
L10
Employee Name
STOIDES, KATHERINE
Statements
Disclaimer with Predetermined Text
"CAFE"
Goods and Services
Bakery goods
Goods and Services
Café services
Translation of Words in Mark
The English translation of BLEU NOIR in the mark is BLUE BLACK.
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
2015-12-16
Primary Code
030
International Class
043 - Services for providing food and drink; temporary accommodation. - Services for providing food and drink; temporary accommodation.
US Class Codes
100, 101
Class Status Code
6 - Active
Class Status Date
2015-12-16
Primary Code
043
Correspondences
Name
HOWARD NATTER
Address
Please log in with your Justia account to see this address.
Trademark Events
Event Date | Event Description |
2015-12-15 | NEW APPLICATION ENTERED IN TRAM |
2015-12-16 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
2016-03-24 | ASSIGNED TO EXAMINER |
2016-03-24 | NON-FINAL ACTION WRITTEN |
2016-03-24 | NON-FINAL ACTION E-MAILED |
2016-03-24 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
2016-10-20 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
2016-10-20 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |