HEARTY HANDFULS - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
87011538
Word Mark
HEARTY HANDFULS
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2018-09-12
Filing Date
2016-04-22
Mark Drawing
3000 - Illustration: Drawing or design which also includes word(s)/ letter(s)/number(s)
Typeset
Design Searches
090506, 261121, 261128 - Chef's hat. Rectangles that are completely or partially shaded. Miscellaneous designs with overall rectangular shape.
Attorney Name
Law Office Assigned Location Code
N40
Employee Name
RAY, KIMBERLY MORGAN
Statements
Indication of Colors claimed
The color(s) yellow, red, white, and black is/are claimed as a feature of the mark.
Description of Mark
The mark consists of the word "HEARTY" in a red cursive typeface below a white stylized chef's hat outlined in black on an upper portion of a yellow stylized substantially rectangle-shaped background field defined by a curved non-liner perimeter and below is the word "HANDFULS" in a smaller black non-cursive typeface.
Goods and Services
packaged frozen and refrigerated prepared appetizers and entrees consisting primarily of meat, chicken, seafood, vegetables, potatoes, beans, and/or cheese
Goods and Services
packaged frozen and refrigerated appetizers and convenience foods, namely, tamales, pizzas, handheld pizzas, empanadas, biscuits stuffed with meat, chicken, seafood, vegetables, potatoes, beans and/or cheese, stromboli, calzones, meat pies, namely, meat, chicken, seafood, vegetables, potatoes, beans, and/or cheese, turnovers; dough-enrobed foods consisting of a dough-based wrapper with filings consisting primarily of meats, poultry, fish, fruits and vegetables, potatoes, beans and/or cheese
Classification Information
International Class
029 - Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. - Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats.
US Class Codes
046
Class Status Code
6 - Active
Class Status Date
2016-04-27
Primary Code
029
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
Primary Code
030
Correspondences
Name
CARL M. DAVIS II
Address
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Trademark Events
Event Date | Event Description |
2016-04-26 | NEW APPLICATION ENTERED IN TRAM |
2016-04-27 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
2016-04-28 | NOTICE OF DESIGN SEARCH CODE E-MAILED |
2016-06-10 | ASSIGNED TO EXAMINER |
2016-06-22 | NON-FINAL ACTION WRITTEN |
2016-06-22 | NON-FINAL ACTION E-MAILED |
2016-06-22 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
2017-01-19 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
2017-01-19 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
2017-03-18 | TEAS PETITION TO REVIVE RECEIVED |
2017-03-18 | PETITION TO REVIVE-GRANTED |
2017-03-18 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
2017-03-20 | NOTICE OF REVIVAL - E-MAILED |
2017-03-30 | ASSIGNED TO LIE |
2017-04-03 | TEAS CHANGE OF OWNER ADDRESS RECEIVED |
2017-04-03 | APPLICANT/CORRESPONDENCE CHANGES (NON-RESPONSIVE) ENTERED |
2018-02-14 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
2018-02-14 | TEAS/EMAIL CORRESPONDENCE ENTERED |
2018-02-14 | FINAL REFUSAL WRITTEN |
2018-02-14 | FINAL REFUSAL E-MAILED |
2018-02-14 | NOTIFICATION OF FINAL REFUSAL EMAILED |
2018-09-12 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
2018-09-12 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |