Ex Parte Crone - Page 2

            Appeal 2006-2109                                                                                 
            Application 10/680,678                                                                           

        1                                                                                                    
        2       The Appellant invented a way for “facilitating charitable hunger relief by                   
        3   restaurant customers while promoting their health and providing documentation for                
        4   charitable gift tax deductions” (Specification 1).  The process operates by “selling             
        5   a reduced-portion meal product to a customer at the price of a corresponding full-               
        6   portion meal product, and collecting at least that price in funds from the customer.             
        7   The price comprises a base amount corresponding to the cost of the reduced-                      
        8   portion meal product and an excess amount that is the difference between that cost               
        9   and the price. The method further comprises transferring part of the excess amount               
       10   and any additional funds donated by a customer to a charity on behalf of the                     
       11   customer. The part of the excess amount transferred to the charity may comprise                  
       12   the excess amount less an operating fee retained by the restaurant. The customer is              
       13   provided a receipt memorializing the sale and documenting the charitable                         
       14   donation.” (Specification 3-4).                                                                  
       15       An understanding of breadth of the scope of the claimed invention can be                     
       16   derived from a reading of exemplary claim 1, which is reproduced below.                          
       17          1. A method of improving customer health and facilitating charitable                      
       18          giving, by a restaurant, comprising:                                                      
       19          selling a reduced-portion meal product to a customer at the price of a                    
       20          corresponding full-portion meal product;                                                  
       21          collecting at least said price in funds from the customer, said funds                     
       22          comprising a base amount corresponding to said reduced-portion meal                       
       23          product and an excess amount; and                                                         
       24          transferring part of said excess amount to a charity on behalf of the                     
       25          customer.                                                                                 
       26                                                                                                    


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