Elevation Burger Menu Prices 2020 – Unique Information On This Issue..

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 also 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 amounts of beneficial Omega 3 essential fatty acids, a better balance of less beneficial Omega 6 essential fatty acids, and higher degrees of CLAs (conjugated linoleic acids). Grass-fed beef also offers an exclusive flavor that consumers love.

Meaningful Attributes

We don’t try 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 which means impact animal welfare, environmental health, along with your health.

Environmental Surroundings?

Our restaurants are built using rapidly renewable materials, low and no VOC paints, grouts and glues, water reducing fixtures, energy star rated kitchen and HVAC equipment, and compact florescent lighting. In 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.

Why Free-Range?

The free range cattle on our family farms graze for their whole lives on organic pasture that does not receive sprayed uses of synthetic pesticides, fertilizers or herbicides. Pasture also does a more satisfactory job absorbing co2 (CO2) compared to the ground surface of feed lots and also the cornfields that are grown for food for your feed lot cattle.

Why Organic?

Organic is probably the only a few food terms that this USDA certifies and enforces. Organic food and production operations should be audited annually and submit to help audits as deemed necessary by USDA accredited certifying organizations. Any deviations and cases of falsification from the National Organic Program (NOP) standards can lead to significant fines. The robustness from the National Organic Program permits 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 decided to invest in a business which has strong values round the food it serves. If you spend any moment at the neighborhood Elevation Burger you’ve probably met zraxop owners and managers. Individuals who care go that step further to make sure you get the very best quality food, the very best service, as well as the cleanest facilities in the business.

The initial idea 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

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