CANCELLED - SECTION 8
section 8
on 09 Jul 2021
Last Applicant/ Owned by
26429 Rustling Burch Way
Plainfield
IL
60585
Serial Number
85905499 filed on 16th Apr 2013
Registration Number
4649863 registered on 02th Dec 2014
Filing Basis
1. intent to use
2. use application currently
Disclaimer
NO DATA
RQ! BARBECUE
Barbecue sauce Food and drink catering; Preparation of food and beverages; Providing of food and drink; Restaurant and catering services; Restaurant services, including sit-down service of food and take-out restaurant services; Restaurant services, namely, providing of food and beverages for consumption on and off the premises
Classification Information
Class [030]
Staple Food Products
Barbecue sauce
First Use Date in General
14th Jan 2013
First Use Date in Commerce
14th Jan 2013
Class [043]
Restaurant and Hotel Services
Food and drink catering; Preparation of food and beverages; Providing of food and drink; Restaurant and catering services; Restaurant services, including sit-down service of food and take-out restaurant services; Restaurant services, namely, providing of food and beverages for consumption on and off the premises
First Use Date in General
14th Jan 2013
First Use Date in Commerce
24th May 2013
Mark Details
Serial Number
No 85905499
Mark Type
No Service Mark
Attorney Docket Number
No
44D Filed
No
44D Current
No
44E filed
No
44E Current
No
66A Filed
No
66A Current
No
Current Basis
No
No Basis
No
Legal History
| Status Date | Action Taken |
|---|---|
| 09th Jul 2021 | CANCELLED SEC. 8 (6-YR) |
| 02th Dec 2019 | COURTESY REMINDER - SEC. 8 (6-YR) E-MAILED |
| 02th Dec 2014 | REGISTERED-PRINCIPAL REGISTER |
| 29th Oct 2014 | NOTICE OF ACCEPTANCE OF STATEMENT OF USE E-MAILED |
| 28th Oct 2014 | ALLOWED PRINCIPAL REGISTER - SOU ACCEPTED |
| 27th Oct 2014 | EXAMINER'S AMENDMENT ENTERED |
| 27th Oct 2014 | NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED |
| 27th Oct 2014 | EXAMINERS AMENDMENT E-MAILED |
| 27th Oct 2014 | SU-EXAMINER'S AMENDMENT WRITTEN |
| 20th Mar 2014 | STATEMENT OF USE PROCESSING COMPLETE |