LUV'N KETO - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
88816422
Word Mark
LUV'N KETO
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2020-12-07
Filing Date
2020-03-01
Mark Drawing
4000 - Standard character mark
Typeset
Law Office Assigned Location Code
N20
Employee Name
CAHILL, CLARE GALLAGHE
Statements
Goods and Services
Hot cocoa mix; Bakery desserts; Bakery goods and dessert items, namely, cakes, cookies, pastries, candies, and frozen confections for retail and wholesale distribution and consumption on or off the premises; Bakery goods and dessert items, namely, cheesecakes for retail and wholesale distribution and consumption on or off the premises; Ice cream desserts; Mixes for making baking batters
Pseudo Mark
LOVE AND KETO
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
2020-03-07
Primary Code
030
First Use Anywhere Date
2020-02-25
First Use In Commerce Date
2020-02-25
Correspondences
Name
LUV ICE CREAM, LLC
Address
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Trademark Events
| Event Date | Event Description |
| 2020-03-05 | NEW APPLICATION ENTERED IN TRAM |
| 2020-03-07 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2020-05-19 | ASSIGNED TO EXAMINER |
| 2020-05-26 | NON-FINAL ACTION WRITTEN |
| 2020-05-26 | NON-FINAL ACTION E-MAILED |
| 2020-05-26 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2020-12-07 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2020-12-07 | ABANDONMENT NOTICE E-MAILED - FAILURE TO RESPOND |
