ANDRIZZI'S Trademark

Trademark Overview


On Monday, April 13, 1987, a trademark application was filed for ANDRIZZI'S with the United States Patent and Trademark Office. The USPTO has given the ANDRIZZI'S trademark a serial number of 73654798. The federal status of this trademark filing is CANCELLED - SECTION 8 as of Monday, February 28, 1994. The ANDRIZZI'S trademark is filed in the Staple Food Products category with the following description:

BELGIAN WAFFLE MIX, CREPE MIX

General Information


Serial Number73654798
Word MarkANDRIZZI'S
Filing DateMonday, April 13, 1987
Status710 - CANCELLED - SECTION 8
Status DateMonday, February 28, 1994
Registration Number1454765
Registration DateTuesday, August 25, 1987
Mark Drawing1000 - Typeset: Word(s) / letter(s) / number(s)
Published for Opposition DateNOT AVAILABLE

Trademark Statements


Goods and ServicesBELGIAN WAFFLE MIX, CREPE MIX

Classification Information


International Class030 - 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 Codes046
Class Status Code2 - Sec. 8 - Entire Registration
Class Status DateMonday, February 28, 1994
Primary Code030
First Use Anywhere DateSunday, October 6, 1985
First Use In Commerce DateSunday, October 6, 1985

Trademark Owner History


Party NameNOT AVAILABLE
Party Type30 - Original Registrant
Legal Entity Type01 - Individual
AddressSANTA ROSA, CA 95405

Party NameNOT AVAILABLE
Party Type10 - Original Applicant
Legal Entity Type01 - Individual
AddressSANTA ROSA, CA 95405

Trademark Events


Event DateEvent Description
Monday, February 28, 1994CANCELLED SEC. 8 (6-YR)
Tuesday, August 25, 1987REGISTERED-SUPPLEMENTAL REGISTER
Tuesday, June 30, 1987APPROVED FOR REGISTRATION SUPPLEMENTAL REGISTER
Tuesday, June 23, 1987EXAMINER'S AMENDMENT MAILED
Monday, June 22, 1987ASSIGNED TO EXAMINER

Related Keywords


andrizzi crepe waffle belgian