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 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.
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 levels of beneficial Omega3 essential fatty acids, a much better balance of less beneficial Omega 6 fatty acids, and higher levels of CLAs (conjugated linoleic acids). Grass-fed beef even offers 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 meaning that impact animal welfare, environmental health, and your health.
Our restaurants are built 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. Within our operations Elevation Burger 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 their whole lives on organic pasture that fails to 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 which can be grown for food for your feed lot cattle.
Organic is one of 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 instances of falsification in the National Organic Program (NOP) standards can result in significant fines. The robustness from the National Organic Program permits us to confidently serve our customers the meat that we promise.
People Who Care.
Many of our restaurants are owned by local franchisees who actively made a decision to invest in a business that has strong values around the food it serves. Should you spend any time at the neighborhood Elevation Burger you’ve probably met zraxop owners and managers. Individuals who care go the extra mile to make sure you get the highest quality food, the best service, and also the cleanest facilities in the industry.
The initial notion of an organic fast casual restaurant was conceived in 2002 by founder and owner Hans Hess. He opened the 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