Our vision is to be more than just a burger restaurant. It’s a vision for offering authentic and sustainably prepared food that’s better for you and also the environment. From fresh and flavorful food made of the highest quality ingredients to friendly and inviting restaurants built with sustainable materials, we make an effort to deliver an elevated experience.
Image of triple burger.
Why Grass-Fed Beef?
Grass-fed beef generally has less calories and saturated fat than conventional beef. Grass-fed beef also contains higher levels of beneficial Omega3 essential fatty acids, a much better balance of less beneficial Omega 6 fatty acids, and better amounts of CLAs (conjugated linoleic acids). Grass-fed beef also has a unique flavor that consumers love.
We don’t attempt to fool you with meaningless marketing jargon about our meat. The terms we use – organic, 100% grass-fed, free-range, with no antibiotics ever – all have real which means that impact animal welfare, environmental health, along with your health.
Our restaurants are designed using rapidly renewable materials, low without any VOC paints, grouts and glues, water reducing fixtures, energy star rated kitchen and HVAC equipment, and compact florescent lighting. Within our operations https://www.Elevationburger.Com/Our-Menu use FSC (Forest Steward Council) certified paper products, recycle back-house and front-house waste, including our used olive oil, which a number of our locations donate for conversion into bio fuel.
The free range cattle on our family farms graze for whole lives on organic pasture that does not receive sprayed applications of synthetic pesticides, fertilizers or herbicides. Pasture also does a more satisfactory job absorbing co2 (CO2) compared to ground surface of feed lots and the cornfields which are grown for food for that feed lot cattle.
Organic is one of the not many food terms that this USDA certifies and enforces. Organic food and production operations should be audited annually and submit to advance audits as deemed necessary by USDA accredited certifying organizations. Any deviations and cases of falsification in the National Organic Program (NOP) standards can lead to significant fines. The robustness of the National Organic Program permits us to confidently serve our customers the meat that we promise.
People Who Care.
A number of our restaurants are properties of local franchisees who actively decided to invest in a business that has strong values across the food it serves. Should you spend any moment at the neighborhood Elevation Burger you’ve probably met zraxop owners and managers. People who care go the extra mile to make sure you get the highest quality food, the very best service, as well as the cleanest facilities in the market.
The first concept of an organic fast casual restaurant was conceived in 2002 by founder and owner Hans Hess. He opened the very first restaurant in September 2005, in Falls Church, Virginia, and was called “the first organic burger joint” by Saveur magazine. The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range beef