(11) 98705-3426
TrademarkIQ íconeTrademarkIQ
Voltar para busca
Dado oficial do USPTO

TTANG CHO HOT FOOD

Sabia que essa marca já está registrada no Estados Unidos?

Antes de investir em nome, identidade e divulgação, valide risco de colisão e estratégia de registro para não perder tempo nem budget.

Active USPTO registrationTipo: MistaEscritório: US

Snapshot rápido

TTANG CHO HOT FOOD

ST13

US500000086699884

Classe

29, 30, 35

Pedido

86699884

Registro

5332390

Diagnóstico de risco e oportunidade

Leitura executiva para decisão de naming, protocolo e monitoramento.

Atenção: há risco ativo

Situação USPTO

Active USPTO registration

Tipo de processo

Pedido e registro

Eventos registrados

56

Atualização mais recente

13/12/2024

Classificação

Registrada

Tipo de marca

Mista

Classes Nice

29, 30, 35

Data de depósito

21/07/2015

Data de registro

14/11/2017

Data de expiração

-

Ação recomendada

Execute uma análise de colidência completa e valide classes antes de qualquer protocolo ou investimento de marca.

Próximo passo

Esses são os detalhes do processo de registro. Mesmo assim, o monitoramento constante é o que garante tranquilidade de que o seu principal ativo continue protegido.

Dados completos do processo

Campos estruturados da autoridade responsável e do histórico oficial.

Data da situação

13/12/2024

Última transação

13/12/2024

Escritório responsável

United States Patent and Trademark Office

Código da situação

701

Cadastro oficial

Principal Register

Fundamento do pedido

Intent to use, Foreign priority

Código do desenho

3

Tipo de titular

11

Localização do titular

Seoul, KR

Examinador

CAHILL,CLARE GALLAGHER

Unidade examinadora

L40

Localização atual

TMEG LAW OFFICE 104

Descrição da marca

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.

Titulares e representantes

Titulares

HOTSEASONER CO., LTD.
J. K. (pessoa física)

Representantes

Kisuk Lee Harness, Dickey & Pierce, PLC

Classificação técnica

Classes Nice

Classe 29Classe 30Classe 35

Códigos Vienna

Sem códigos Vienna disponíveis.

Produtos e serviços

Classe 29

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; Meatfrozen for use with stir-fried rice cake and cooked chicken feet with added hot chili pepper

Classe 30

Bean processed foodstuffs for use with stir-fried rice cake and cooked chicken feet with added hot chili pepperbean pastebean flourbean-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 peppercereal barsbreakfast cerealcereal-based snack foodsrice cakes made of cerealChinese 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 agentsleaven 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 peppersnack foodschocolate; 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

Classe 35

Retail store services featuring cereal-based processed productspreserved fruits and vegetablespreserved bean curdbean processed foodstuffsprocessed meat productsprocessed eggsprocessed fish and shellfishprocessededible seaweedconfectioneriessnack foodschocolaterice cakesfood seasoningssugarbeveragesteacoffeecooked stir-fried rice cake; Advertising services

Publicações

Histórico de despachos e eventos da marca no USPTO.

56 publicações encontradas

NAS8

NOTICE OF ACCEPTANCE OF SEC. 8 - E-MAILED

13/12/2024

8.OK

REGISTERED - SEC. 8 (6-YR) ACCEPTED

13/12/2024

APRE

CASE ASSIGNED TO POST REGISTRATION PARALEGAL

13/12/2024

ES8R

TEAS SECTION 8 RECEIVED

28/03/2024

REM1

COURTESY REMINDER - SEC. 8 (6-YR) E-MAILED

14/11/2022

CORV

REVIEW OF CORRESPONDENCE COMPLETE - ADDRESS UPDATED

04/06/2020

CHAN

APPLICANT/CORRESPONDENCE CHANGES (NON-RESPONSIVE) ENTERED

08/04/2020

TCCA

TEAS CHANGE OF CORRESPONDENCE RECEIVED

08/04/2020

EWOR

TEAS WITHDRAWAL AS DOMESTIC REPRESENTATIVE RECEIVED

08/04/2020

ARAA

ATTORNEY/DOM.REP.REVOKED AND/OR APPOINTED

08/04/2020

REAP

TEAS REVOKE/APP/CHANGE ADDR OF ATTY/DOM REP RECEIVED

08/04/2020

COAR

TEAS CHANGE OF OWNER ADDRESS RECEIVED

08/04/2020

ASGN

AUTOMATIC UPDATE OF ASSIGNMENT OF OWNERSHIP

24/01/2018

R.PR

REGISTERED-PRINCIPAL REGISTER

14/11/2017

NPUB

OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED

29/08/2017

PUBO

PUBLISHED FOR OPPOSITION

29/08/2017

NONP

NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED

09/08/2017

CNSA

APPROVED FOR PUB - PRINCIPAL REGISTER

22/07/2017

TEME

TEAS/EMAIL CORRESPONDENCE ENTERED

21/07/2017

CRFA

CORRESPONDENCE RECEIVED IN LAW OFFICE

21/07/2017

TROA

TEAS RESPONSE TO OFFICE ACTION RECEIVED

21/07/2017

GNRN

NOTIFICATION OF NON-FINAL ACTION E-MAILED

22/05/2017

GNRT

NON-FINAL ACTION E-MAILED

22/05/2017

CNRT

NON-FINAL ACTION WRITTEN

22/05/2017

DOCK

ASSIGNED TO EXAMINER

28/04/2017

TEME

TEAS/EMAIL CORRESPONDENCE ENTERED

26/04/2017

CRFA

CORRESPONDENCE RECEIVED IN LAW OFFICE

26/04/2017

ERSI

TEAS RESPONSE TO SUSPENSION INQUIRY RECEIVED

06/04/2017

GNS3

NOTIFICATION OF LETTER OF SUSPENSION E-MAILED

31/03/2017

GNSL

LETTER OF SUSPENSION E-MAILED

31/03/2017

CNSL

SUSPENSION LETTER WRITTEN

31/03/2017

TEME

TEAS/EMAIL CORRESPONDENCE ENTERED

28/03/2017

CRFA

CORRESPONDENCE RECEIVED IN LAW OFFICE

28/03/2017

ERSI

TEAS RESPONSE TO SUSPENSION INQUIRY RECEIVED

20/03/2017

GNS2

NOTIFICATION OF INQUIRY AS TO SUSPENSION E-MAILED

21/09/2016

GNSI

INQUIRY TO SUSPENSION E-MAILED

21/09/2016

CNSI

SUSPENSION INQUIRY WRITTEN

21/09/2016

RCCK

SUSPENSION CHECKED - TO ATTORNEY FOR ACTION

13/09/2016

ALIE

ASSIGNED TO LIE

31/08/2016

GNS3

NOTIFICATION OF LETTER OF SUSPENSION E-MAILED

29/02/2016

GNSL

LETTER OF SUSPENSION E-MAILED

29/02/2016

CNSL

SUSPENSION LETTER WRITTEN

29/02/2016

XAEC

EXAMINER'S AMENDMENT ENTERED

29/02/2016

GNEN

NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED

29/02/2016

GNEA

EXAMINERS AMENDMENT E-MAILED

29/02/2016

CNEA

EXAMINERS AMENDMENT -WRITTEN

29/02/2016

TEME

TEAS/EMAIL CORRESPONDENCE ENTERED

12/02/2016

CRFA

CORRESPONDENCE RECEIVED IN LAW OFFICE

12/02/2016

TROA

TEAS RESPONSE TO OFFICE ACTION RECEIVED

12/02/2016

GNRN

NOTIFICATION OF NON-FINAL ACTION E-MAILED

02/11/2015

GNRT

NON-FINAL ACTION E-MAILED

02/11/2015

CNRT

NON-FINAL ACTION WRITTEN

02/11/2015

DOCK

ASSIGNED TO EXAMINER

30/10/2015

MDSC

NOTICE OF DESIGN SEARCH CODE E-MAILED

28/07/2015

NWOS

NEW APPLICATION OFFICE SUPPLIED DATA ENTERED

27/07/2015

NWAP

NEW APPLICATION ENTERED

24/07/2015

Proteção contínua da sua marca

Seja avisado a cada novo depósito que ameace TTANG CHO HOT FOOD ou a sua marca.

Vigilância profissional por 24 meses: monitoramos o USPTO por você e alertamos a tempo de você se opor — antes que o conflito vire prejuízo.