TASTY CHEFS Trademark

Trademark Overview

On Tuesday, October 23, 2018, a trademark application was filed for TASTY CHEFS with the United States Patent and Trademark Office. The USPTO has given the TASTY CHEFS trademark a serial number of 88166313. The federal status of this trademark filing is REGISTERED as of Tuesday, March 14, 2023. This trademark is owned by Corfu - Tasty Gyros, Inc.. The TASTY CHEFS trademark is filed in the Meat & Processed Food Products and Staple Food Products categories with the following description:

Gyros in the nature of sandwiches containing thinly-sliced lamb; gyro prepackaged kits consisting primarily of gyro sandwiches containing thinly-sliced lamb and including pitas and sauce

Gyros in the nature of thinly-sliced lamb; gyro prepackaged kits consisting primarily of gyros in the nature of thinly-sliced lamb and including pitas and sauce; lemon juice for cooking purposes; meat; prepackaged dinners consisting of gyros in the nature of thinly-sliced lamb, Italian beef, halal burgers
tasty chefs

General Information

Serial Number88166313
Word MarkTASTY CHEFS
Filing DateTuesday, October 23, 2018
Status700 - REGISTERED
Status DateTuesday, March 14, 2023
Registration Number7000719
Registration DateTuesday, March 14, 2023
Mark Drawing4000 - Illustration: Drawing with word(s) / letter(s) / number(s) in Block form
Published for Opposition DateTuesday, December 3, 2019

Trademark Statements

Goods and ServicesGyros in the nature of sandwiches containing thinly-sliced lamb; gyro prepackaged kits consisting primarily of gyro sandwiches containing thinly-sliced lamb and including pitas and sauce
Goods and ServicesGyros in the nature of thinly-sliced lamb; gyro prepackaged kits consisting primarily of gyros in the nature of thinly-sliced lamb and including pitas and sauce; lemon juice for cooking purposes; meat; prepackaged dinners consisting of gyros in the nature of thinly-sliced lamb, Italian beef, halal burgers

Classification Information

International Class029 - Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats.
US Class Codes046
Class Status Code6 - Active
Class Status DateNOT AVAILABLE
Primary Code029
First Use Anywhere DateFriday, January 1, 2010
First Use In Commerce DateFriday, January 1, 2010
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 Code6 - Active
Class Status DateMonday, November 5, 2018
Primary Code030
First Use Anywhere DateFriday, January 1, 2010
First Use In Commerce DateFriday, January 1, 2010

Trademark Owner History

Party NameCorfu - Tasty Gyros, Inc.
Party Type30 - Original Registrant
Legal Entity Type03 - Corporation
AddressBensenville, IL 60106
Party NameCorfu - Tasty Gyros, Inc.
Party Type20 - Owner at Publication
Legal Entity Type03 - Corporation
AddressBensenville, IL 60106
Party NameCorfu - Tasty Gyros, Inc.
Party Type10 - Original Applicant
Legal Entity Type03 - Corporation
AddressBensenville, IL 60106

Trademark Events

Event DateEvent Description
Tuesday, March 14, 2023NOTICE OF REGISTRATION CONFIRMATION EMAILED
Tuesday, March 14, 2023REGISTERED-PRINCIPAL REGISTER
Saturday, February 4, 2023NOTICE OF ACCEPTANCE OF STATEMENT OF USE E-MAILED
Friday, February 3, 2023ALLOWED PRINCIPAL REGISTER - SOU ACCEPTED
Wednesday, January 11, 2023STATEMENT OF USE PROCESSING COMPLETE
Friday, January 6, 2023USE AMENDMENT FILED
Friday, January 6, 2023TEAS STATEMENT OF USE RECEIVED
Thursday, August 11, 2022NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED
Wednesday, August 10, 2022SOU EXTENSION 5 GRANTED
Wednesday, July 27, 2022SOU EXTENSION 5 FILED
Monday, August 8, 2022CASE ASSIGNED TO INTENT TO USE PARALEGAL
Wednesday, July 27, 2022TEAS EXTENSION RECEIVED
Friday, January 28, 2022NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED
Wednesday, January 26, 2022SOU EXTENSION 4 GRANTED
Wednesday, January 26, 2022SOU EXTENSION 4 FILED
Wednesday, January 26, 2022TEAS EXTENSION RECEIVED
Monday, January 10, 2022ASSIGNED TO EXAMINER
Friday, July 16, 2021NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED
Wednesday, July 14, 2021SOU EXTENSION 3 GRANTED
Wednesday, July 14, 2021SOU EXTENSION 3 FILED
Wednesday, July 14, 2021TEAS EXTENSION RECEIVED
Saturday, January 23, 2021NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED
Thursday, January 21, 2021SOU EXTENSION 2 GRANTED
Thursday, January 21, 2021SOU EXTENSION 2 FILED
Thursday, January 21, 2021TEAS EXTENSION RECEIVED
Saturday, July 25, 2020NOTICE OF APPROVAL OF EXTENSION REQUEST E-MAILED
Thursday, July 23, 2020SOU EXTENSION 1 GRANTED
Thursday, July 23, 2020SOU EXTENSION 1 FILED
Thursday, July 23, 2020TEAS EXTENSION RECEIVED
Tuesday, January 28, 2020NOA E-MAILED - SOU REQUIRED FROM APPLICANT
Tuesday, December 3, 2019OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
Tuesday, December 3, 2019PUBLISHED FOR OPPOSITION
Wednesday, November 13, 2019NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
Saturday, October 26, 2019LAW OFFICE PUBLICATION REVIEW COMPLETED
Friday, October 25, 2019APPROVED FOR PUB - PRINCIPAL REGISTER
Friday, October 25, 2019EXAMINER'S AMENDMENT ENTERED
Friday, October 25, 2019NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED
Friday, October 25, 2019EXAMINERS AMENDMENT E-MAILED
Friday, October 25, 2019EXAMINERS AMENDMENT -WRITTEN
Monday, August 26, 2019ASSIGNED TO EXAMINER
Friday, August 2, 2019TEAS/EMAIL CORRESPONDENCE ENTERED
Friday, August 2, 2019CORRESPONDENCE RECEIVED IN LAW OFFICE
Wednesday, July 31, 2019ASSIGNED TO LIE
Saturday, July 27, 2019TEAS RESPONSE TO OFFICE ACTION RECEIVED
Tuesday, February 12, 2019NOTIFICATION OF NON-FINAL ACTION E-MAILED
Tuesday, February 12, 2019NON-FINAL ACTION E-MAILED
Tuesday, February 12, 2019NON-FINAL ACTION WRITTEN
Wednesday, January 30, 2019ASSIGNED TO EXAMINER
Monday, November 5, 2018NEW APPLICATION OFFICE SUPPLIED DATA ENTERED

Related Keywords

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