BAKERY SCHWYZ FACTORY & SANDWICH SHOPPE
Hillis, Stephen L.
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| Serial Number | 74361497 |
| Registration Number | 1816274 |
| Mark Drawing Code | 3S21: Illustration: Drawing or design which also includes word(s)/ letter(s)/number(s) |
| Cancellation Code | 2 |
| Attorney Name | Charles Gorenstein |
| Attorney Docket Number | 802-109SM |
| Law Office Assigned | J40 |
| Employee Name | COHEN, JEFFREY |
Timeline
| 1992-10-15 | Date of First Use |
| 1993-02-23 | Application Filed |
| 1993-10-19 | Published for Opposition |
| 1994-01-11 | Trademark Registered |
| 1995-04-12 | Location: FILE REPOSITORY (FRANCONIA) |
| 2001-01-27 | Cancelled |
| 2001-01-27 | Status: Dead/Cancelled |
| 2018-07-08 | Transaction Date |
Trademark Applicants & Owners
| Owner: |  Hillis, Stephen L. |
| Address | 823 Killian Drive Louisville TN US 37777 |
| Legal Entity Type | Individual |
| Legal Entity State | US |
Documents
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Design Search Codes
| 070104 | Detached house |
Attorney of Record
Good, Services, and Codes
| International Codes: | 42 |
| U.S. Codes: | 100 |
| Type Code | Type |
|---|---|
| D10000 | "BAKERY" and "SANDWICH SHOPPE" |
Trademark Filing History
| Description | Date | Event Coding |
|---|---|---|
| ASSIGNED TO EXAMINER | 1993-05-06 | 1 DOCK D:Assigned to Examiner |
| EXAMINER'S AMENDMENT MAILED | 1993-05-20 | 2 CNEA F:First Action |
| APPROVED FOR PUB - PRINCIPAL REGISTER | 1993-05-27 | 3 CNSA O:Outgoing Correspondence |
| PREVIOUS ALLOWANCE COUNT WITHDRAWN | 1993-06-14 | 4 ZZZX Z:Deletion |
| PREVIOUS ALLOWANCE COUNT WITHDRAWN | 1993-06-16 | 5 ZZZX Z:Deletion |
| EXAMINER'S AMENDMENT MAILED | 1993-06-24 | 6 CNEA F:First Action |
| APPROVED FOR PUB - PRINCIPAL REGISTER | 1993-07-09 | 7 CNSA O:Outgoing Correspondence |
| NOTICE OF PUBLICATION | 1993-09-17 | 8 NPUB O:Outgoing Correspondence |
| PUBLISHED FOR OPPOSITION | 1993-10-19 | 9 PUBO A:Allowance for Publication |
| REGISTERED-PRINCIPAL REGISTER | 1994-01-11 | 10 R.PR A:Allowance for Publication |
| CANCELLED SEC. 8 (6-YR) | 2001-01-27 | 11 C8.. O:Outgoing Correspondence |
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