KNOW BETTER SYRUP - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
87662904
Word Mark
KNOW BETTER SYRUP
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2018-09-05
Filing Date
2017-10-27
Mark Drawing
4000 - Standard character mark
Typeset
Attorney Name
Law Office Assigned Location Code
M20
Employee Name
WHITTAKER BROWN, TRACY
Statements
Disclaimer with Predetermined Text
"SYRUP"
Goods and Services
Pancake syrup; Table syrup; Topping syrup
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
2017-11-06
Primary Code
030
First Use Anywhere Date
2017-07-23
First Use In Commerce Date
2017-07-23
Correspondences
Name
W. SCOTT CREASMAN
Address
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Prior Registrations
| Relationship Type | Reel Number |
| Prior Registration | 5171726 |
| Prior Registration | 5198453 |
| Prior Registration | 5311089 |
Trademark Events
| Event Date | Event Description |
| 2017-10-31 | NEW APPLICATION ENTERED IN TRAM |
| 2017-11-01 | TEAS VOLUNTARY AMENDMENT RECEIVED |
| 2017-11-06 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2017-11-13 | ASSIGNED TO LIE |
| 2017-11-15 | APPLICANT AMENDMENT PRIOR TO EXAMINATION - ENTERED |
| 2018-02-07 | ASSIGNED TO EXAMINER |
| 2018-02-07 | NON-FINAL ACTION WRITTEN |
| 2018-02-07 | NON-FINAL ACTION E-MAILED |
| 2018-02-07 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2018-09-05 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2018-09-05 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
