Elevation Burger Menu Prices 2020 – Bear This In Mind..

November 15, 2019 by No Comments

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.

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 amounts of CLAs (conjugated linoleic acids). Grass-fed beef also has a unique flavor that consumers love.

Meaningful Attributes

We don’t attempt 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, as well as your health.

The Environment?

Our restaurants are designed 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. Inside our operations Elevation Burger Menu With Prices 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.

Why Free-Range?

The free range cattle on our family farms graze for his or her whole lives on organic pasture that will not receive sprayed applications of synthetic pesticides, fertilizers or herbicides. Pasture also does a better job absorbing co2 (CO2) than the ground surface of feed lots and the cornfields which are grown for food for the feed lot cattle.

Why Organic?

Organic is one of the very few 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 cases of falsification from the National Organic Program (NOP) standards can lead to significant fines. The robustness in 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 owned by local franchisees who actively made a decision to invest in a business that has strong values across the food it serves. Should you spend any time in your neighborhood Elevation Burger you’ve probably met zraxop owners and managers. Individuals who care go that step further to ensure you get the best food, the best service, as well as the cleanest facilities in the industry.

The initial 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 very first 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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