BBQ & BEYOND - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
88900822
Word Mark
BBQ & BEYOND
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2021-02-15
Filing Date
2020-05-05
Mark Drawing
4000 - Standard character mark
Typeset
Law Office Assigned Location Code
M40
Employee Name
CRENNAN, KEVIN GERARD
Statements
Goods and Services
Barbecue dry rub; Barbecue sauce
Goods and Services
Catering
Pseudo Mark
BARBECUE AND BEYOND; BARBEQUE AND BEYOND
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
2020-05-16
Primary Code
030
First Use Anywhere Date
2006-03-24
First Use In Commerce Date
2006-03-24
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
2020-05-16
Primary Code
043
First Use Anywhere Date
2006-03-24
First Use In Commerce Date
2006-03-24
Correspondences
Name
BBQ AND BEYOND
Address
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Trademark Events
Event Date | Event Description |
2020-05-08 | NEW APPLICATION ENTERED IN TRAM |
2020-05-16 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
2020-07-30 | ASSIGNED TO EXAMINER |
2020-08-04 | NON-FINAL ACTION WRITTEN |
2020-08-04 | NON-FINAL ACTION E-MAILED |
2020-08-04 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
2021-02-15 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
2021-02-16 | ABANDONMENT NOTICE E-MAILED - FAILURE TO RESPOND |