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 best 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 includes higher amounts of beneficial Omega 3 fatty acids, a better balance of less beneficial Omega 6 essential fatty acids, and better levels of CLAs (conjugated linoleic acids). Grass-fed beef also offers a unique 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 meaning that impact animal welfare, environmental health, as well as your health.
Our restaurants are designed using rapidly renewable materials, low with no VOC paints, grouts and glues, water reducing fixtures, energy star rated kitchen and HVAC equipment, and compact florescent lighting. In 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 will not receive sprayed uses of synthetic pesticides, fertilizers or herbicides. Pasture also does a more satisfactory job absorbing carbon dioxide (CO2) than the ground surface of feed lots and the cornfields that are grown for food for your feed lot cattle.
Organic is probably the only a few food terms that the 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 instances of falsification of the National Organic Program (NOP) standards can bring about significant fines. The robustness in the National Organic Program permits us to confidently serve our customers the meat that we promise.
Individuals Who Care.
Many of our restaurants are belonging to local franchisees who actively chose to invest in a business that has strong values across the food it serves. In the event you spend any moment at your neighborhood Elevation Burger you’ve probably met zraxop owners and managers. Individuals who care go that step further to make sure you get the highest quality food, the most effective service, and also the cleanest facilities in the business.
The primary notion 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 very first organic burger joint” by Saveur magazine. The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range beef