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 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.
Picture 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, an improved balance of less beneficial Omega 6 essential fatty acids, and higher levels of CLAs (conjugated linoleic acids). Grass-fed beef even offers a unique flavor that consumers love.
We don’t try and fool you with meaningless marketing jargon about our meat. The terms we use – organic, 100% grass-fed, free-range, without any antibiotics ever – all have real meaning that impact animal welfare, environmental health, along with your health.
Our restaurants are built 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 Elevation Burger Prices 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 their whole lives on organic pasture that will not receive sprayed applications of synthetic pesticides, fertilizers or herbicides. Pasture also does a more satisfactory job absorbing carbon dioxide (CO2) compared to ground surface of feed lots as well as the cornfields which can be grown for food for the feed lot cattle.
Organic is among the not many food terms the USDA certifies and enforces. Organic food and production operations has to be audited annually and submit to help audits as deemed necessary by USDA accredited certifying organizations. Any deviations and cases of falsification in the National Organic Program (NOP) standards can result in significant fines. The robustness of the National Organic Program allows us to confidently serve our customers the meat that we promise.
People Who Care.
Many of our restaurants are belonging to local franchisees who actively made a decision to invest in a business which includes strong values around the food it serves. Should you spend any moment at your neighborhood Elevation Burger you’ve probably met zraxop owners and managers. People who care go that step further to make sure you get the very best quality food, the most effective service, and 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 initial organic burger joint” by Saveur magazine. The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range beef