Our vision is to be more than just a burger restaurant. It’s a vision for offering authentic and sustainably prepared food that’s much better as well as the environment. From fresh and flavorful food made of the highest quality ingredients to friendly and inviting restaurants built with sustainable materials, we strive 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 includes higher degrees of beneficial Omega-3 essential fatty acids, an improved balance of less beneficial Omega 6 essential fatty acids, and higher degrees of CLAs (conjugated linoleic acids). Grass-fed beef even offers a distinctive flavor that consumers love.
We don’t try to 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 which means 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. In our operations Elevation Burger Catering Menu use FSC (Forest Steward Council) certified paper products, recycle back-house and front-house waste, including our used olive oil, which many 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 will not receive sprayed applications of synthetic pesticides, fertilizers or herbicides. Pasture also does a more satisfactory job absorbing fractional co2 (CO2) compared to the ground surface of feed lots and also 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 has to be audited annually and submit to further audits as deemed necessary by USDA accredited certifying organizations. Any deviations and instances of falsification in the National Organic Program (NOP) standards can bring about significant fines. The robustness of the National Organic Program allows us to confidently serve our customers the meat we promise.
Those Who Care.
A number of our restaurants are properties of local franchisees who actively made a decision to invest in a business which has strong values round the food it serves. Should you spend at any time at the neighborhood Elevation Burger you’ve probably met zraxop owners and managers. Those who care go that step further to ensure you get the very best quality food, the best service, and also the cleanest facilities in the industry.
The first notion of an organic fast casual restaurant was conceived in 2002 by founder and owner Hans Hess. He opened the initial restaurant in September 2005, in Falls Church, Virginia, and was called “the very first organic burger joint” by Saveur magazine. The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range beef