| Serial Number | 86699884 |
| Word Mark | TTANG CHO HOT FOOD |
| Filing Date | Tuesday, July 21, 2015 |
| Status | 700 - REGISTERED |
| Status Date | Tuesday, November 14, 2017 |
| Registration Number | 5332390 |
| Registration Date | Tuesday, November 14, 2017 |
| Mark Drawing | 3000 - Illustration: Drawing or design which also includes word(s) / letter(s) / number(s) |
| Published for Opposition Date | Tuesday, August 29, 2017 |
| Goods and Services | Bean processed foodstuffs for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper, namely, bean paste, bean flour, bean-starched noodles; Flour for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Cereal-based processed products for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper, namely, cereal bars, breakfast cereal, cereal-based snack foods, rice cakes made of cereal, Chinese noodles made of cereal; Food seasonings for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Chocolate for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Food leavening agents, namely, leaven for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Confectioneries for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper, namely, snack foods, namely, chocolate; Bread for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Spices for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Sugar for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Rice cakes for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Soy sauce for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Soy bean paste for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Sauces for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Salt for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Tea for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Coffee for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Tea-based beverages for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Ice for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Stir-fried rice cake for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper |
| Description of Mark | The mark consists of black and white concentric circle, with a white circle on the inside, a black circle on the outside, with a white rim, that is shadowed in gray on its bottom right. The circle contains a stylized red pepper that extends from outside the top left of the circle to the bottom right rim of the circle. The red pepper appears with a green stem, black and white eyes, a black mouth, yellow arms and hands outlined in black with red droplets on either side of the pepper, but still inside the inner white circle. Within the black portion of the concentric circle is the white wording "TTANGCHO HOT FOOD". Black Korean characters outlined in white, with gray shadowing, appear to the left of the concentric circle and directly above the concentric circle on either side of the pepper's head. Black Korean characters outlined in white with gray shadowing also appear to the right of the concentric circle and brown Korean characters outlined in which with gray shadowing appear above the black and white Korean characters on the right-hand side of the concentric circle. The design and wording appear on a white background, which is not claimed as a feature of the mark. |
| Goods and Services | Preserved fruits and vegetables for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Dried fruits and vegetables for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Cooked fruits and vegetables for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Fermented vegetables (kimchi) for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Pickled radishes for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Tomato juice for cooking for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Fried tofu for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Frozen fruits and vegetables for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper; Meat, frozen for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper |
| Indication of Colors claimed | The color(s) white, black, red, green, yellow, brown , and gray is/are claimed as a feature of the mark. |
| Goods and Services | Retail store services featuring cereal-based processed products, preserved fruits and vegetables, preserved bean curd, bean processed foodstuffs, processed meat products, processed eggs, processed fish and shellfish, processed, edible seaweed, confectioneries, namely, snack foods, namely, chocolate, rice cakes, food seasonings, sugar, beverages, tea, coffee, cooked stir-fried rice cake; Advertising services |
| Transliteration Statement | The non-Latin characters in the mark transliterate to "BOOL DAAK BAAL", "DDAEGN CHO", "DONGDAEMUN", "YUPGY", "DDEOK BOK YI" and this means "Hot food made of chicken feet", "hot pepper", "Great East Gate of Seoul, Korea as a place of historic interest", "bizarreness", "Korean food consisting primarily of stir-fried rice cake with fermented hot pepper paste" in English. |
| Translation of Words in Mark | The English translation of "TTANG CHO" in the mark is "HOT CHILI PEPPER". |
| Disclaimer with Predetermined Text | "HOT FOOD" AND "TTANG CHO" AND THE NON-LATIN CHARACTERS THAT TRANSLITERATE TO "BOOL DAAK BAAL", "DDAEGN CHO", "DONGDAEMUN", AND "DDEOK BOK YI" |
| International Class | 029 - 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 Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Monday, July 27, 2015 |
| Primary Code | 029 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| 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. |
| US Class Codes | 046 |
| Class Status Code | 6 - Active |
| Class Status Date | Monday, July 27, 2015 |
| Primary Code | 030 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| International Class | 035 - Advertising; business management; business administration; office functions. |
| US Class Codes | 100, 101, 102 |
| Class Status Code | 6 - Active |
| Class Status Date | Monday, July 27, 2015 |
| Primary Code | 035 |
| First Use Anywhere Date | NOT AVAILABLE |
| First Use In Commerce Date | NOT AVAILABLE |
| Party Name | HOTSEASONER CO., LTD. |
| Party Type | 31 - New Owner After Registration |
| Legal Entity Type | 11 - Company |
| Address | Seoul 04783 KR |
| Party Name | NOT AVAILABLE |
| Party Type | 30 - Original Registrant |
| Legal Entity Type | 01 - Individual |
| Address | Yeonsu-gu, Incheon KR |
| Party Name | NOT AVAILABLE |
| Party Type | 20 - Owner at Publication |
| Legal Entity Type | 01 - Individual |
| Address | Yeonsu-gu, Incheon KR |
| Party Name | NOT AVAILABLE |
| Party Type | 10 - Original Applicant |
| Legal Entity Type | 01 - Individual |
| Address | Yeonsu-gu, Incheon KR |
| Event Date | Event Description |
| Thursday, March 28, 2024 | TEAS SECTION 8 RECEIVED |
| Monday, November 14, 2022 | COURTESY REMINDER - SEC. 8 (6-YR) E-MAILED |
| Thursday, June 4, 2020 | REVIEW OF CORRESPONDENCE COMPLETE - ADDRESS UPDATED |
| Wednesday, April 8, 2020 | APPLICANT/CORRESPONDENCE CHANGES (NON-RESPONSIVE) ENTERED |
| Wednesday, April 8, 2020 | TEAS CHANGE OF CORRESPONDENCE RECEIVED |
| Wednesday, April 8, 2020 | TEAS WITHDRAWAL AS DOMESTIC REPRESENTATIVE RECEIVED |
| Wednesday, April 8, 2020 | ATTORNEY/DOM.REP.REVOKED AND/OR APPOINTED |
| Wednesday, April 8, 2020 | TEAS REVOKE/APP/CHANGE ADDR OF ATTY/DOM REP RECEIVED |
| Wednesday, April 8, 2020 | TEAS CHANGE OF OWNER ADDRESS RECEIVED |
| Wednesday, January 24, 2018 | AUTOMATIC UPDATE OF ASSIGNMENT OF OWNERSHIP |
| Tuesday, November 14, 2017 | REGISTERED-PRINCIPAL REGISTER |
| Tuesday, August 29, 2017 | OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED |
| Tuesday, August 29, 2017 | PUBLISHED FOR OPPOSITION |
| Wednesday, August 9, 2017 | NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED |
| Saturday, July 22, 2017 | APPROVED FOR PUB - PRINCIPAL REGISTER |
| Friday, July 21, 2017 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| Friday, July 21, 2017 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| Friday, July 21, 2017 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| Monday, May 22, 2017 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| Monday, May 22, 2017 | NON-FINAL ACTION E-MAILED |
| Monday, May 22, 2017 | NON-FINAL ACTION WRITTEN |
| Friday, April 28, 2017 | ASSIGNED TO EXAMINER |
| Wednesday, April 26, 2017 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| Wednesday, April 26, 2017 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| Thursday, April 6, 2017 | TEAS RESPONSE TO SUSPENSION INQUIRY RECEIVED |
| Friday, March 31, 2017 | NOTIFICATION OF LETTER OF SUSPENSION E-MAILED |
| Friday, March 31, 2017 | LETTER OF SUSPENSION E-MAILED |
| Friday, March 31, 2017 | SUSPENSION LETTER WRITTEN |
| Tuesday, March 28, 2017 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| Tuesday, March 28, 2017 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| Monday, March 20, 2017 | TEAS RESPONSE TO SUSPENSION INQUIRY RECEIVED |
| Wednesday, September 21, 2016 | NOTIFICATION OF INQUIRY AS TO SUSPENSION E-MAILED |
| Wednesday, September 21, 2016 | INQUIRY TO SUSPENSION E-MAILED |
| Wednesday, September 21, 2016 | SUSPENSION INQUIRY WRITTEN |
| Tuesday, September 13, 2016 | SUSPENSION CHECKED - TO ATTORNEY FOR ACTION |
| Wednesday, August 31, 2016 | ASSIGNED TO LIE |
| Monday, February 29, 2016 | NOTIFICATION OF LETTER OF SUSPENSION E-MAILED |
| Monday, February 29, 2016 | LETTER OF SUSPENSION E-MAILED |
| Monday, February 29, 2016 | SUSPENSION LETTER WRITTEN |
| Monday, February 29, 2016 | EXAMINER'S AMENDMENT ENTERED |
| Monday, February 29, 2016 | NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED |
| Monday, February 29, 2016 | EXAMINERS AMENDMENT E-MAILED |
| Monday, February 29, 2016 | EXAMINERS AMENDMENT -WRITTEN |
| Friday, February 12, 2016 | TEAS/EMAIL CORRESPONDENCE ENTERED |
| Friday, February 12, 2016 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| Friday, February 12, 2016 | TEAS RESPONSE TO OFFICE ACTION RECEIVED |
| Monday, November 2, 2015 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| Monday, November 2, 2015 | NON-FINAL ACTION E-MAILED |
| Monday, November 2, 2015 | NON-FINAL ACTION WRITTEN |
| Friday, October 30, 2015 | ASSIGNED TO EXAMINER |
| Tuesday, July 28, 2015 | NOTICE OF DESIGN SEARCH CODE E-MAILED |
| Monday, July 27, 2015 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED |
| Friday, July 24, 2015 | NEW APPLICATION ENTERED |