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 very best 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 Omega-3 fatty acids, a better balance of less beneficial Omega 6 fatty acids, and higher levels of CLAs (conjugated linoleic acids). Grass-fed beef also has a distinctive 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, and no antibiotics ever – all have real meaning that impact animal welfare, environmental health, along with your health.
Our restaurants are made 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 Elevation 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 fails to receive sprayed applications of synthetic pesticides, fertilizers or herbicides. Pasture also does a better job absorbing co2 (CO2) compared to ground surface of feed lots and the cornfields that are grown for food for your feed lot cattle.
Organic is among the only a few food terms the 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 cases of falsification of the National Organic Program (NOP) standards can result in significant fines. The robustness in the National Organic Program allows 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 chose to invest in a business which includes strong values across the food it serves. If you spend at any time at the neighborhood Elevation Burger you’ve probably met zraxop owners and managers. People who care go the extra mile to ensure 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 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