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Franchise News
 
Elevation Burger - $5 Organic Burger - $5 Million Dollar View 7/20/2009

Arlington, VA - Elevation Burger, known for its tasty organic, grass-fed burgers and patented fresh cut fries cooked in heart-healthy olive oil has successfully launched a nationwide expansion campaign opening 5 restaurants this year including a new restaurant with franchisee Ahmad Mahmoud in the National Harbor development, located just outside of Washington, DC.

 

Says franchisee Mahmoud, "We were excited to be the only burger chain awarded a site in the prestigious National Harbor development. Where else can you get a $5 organic burger while enjoying a $5 Million dollar view? Our store has been doing fantastic sales that are even above sales at the original Elevation Burger in Falls Church, and the National Harbor development is so far only 20% completed. We can’t wait for the growth that we’ll see in the next year alone.”

 

The emerging franchise has opened a total of five new restaurants so far in 2009, and has sold the franchising rights for 40 additional stores. Additionally, Elevation Burger plans to open 2 new company owned stores in the DC metro area within the next 8 to 12 months.

 

The innovative Elevation Burger chain is headquartered in Falls Church, VA, home to the concept’s first location. Five new restaurants have opened to rave reviews in Arlington, VA, Austin, TX, National Harbor, MD, Wynnewood, PA, and Baltimore, MD. A new Elevation Burger will open in Montclair, NJ at the end of July, bringing the total store count to 7. Forty new locations are in development across Texas, Pennsylvania, New Jersey, Maryland, Northern Virginia, Washington, D.C., New York and Florida. Fransmart, the company that helped launch the ultra successful Five Guys Burgers & Fries chain, is leading the franchise development plans for Elevation Burger.

 

"We have had a tremendous growth surge in 2009," says Hans Hess, Elevation Burger’s Founder and CEO. "The public wants healthier, better tasting burgers and fries. Combine that with our environmentally sustainable practices and the result is an incredible opportunity for us, our guests and our franchisees. We plan to open at least 8 total new restaurants in 2009. Given the rate at which new franchisees are being selected, we should have close to 100 restaurants open in the next four years. We are frequently seen as one of the most innovative burger chains in the USA. Industry critics are keeping an eye on the concept, with AOL Small Business recently dubbing Elevation Burger the “Next Big Chain.”

 

Elevation Burger has received recognition in prestigious publications such as Washingtonian magazine and The Washington Post as “best shake” and “best burger” nominees. Founder Hans Hess received the “Green Business Visionary” award in 2008 from the Washington Business Journal, and the 2009 Green Business Award from Washingtonian Magazine in May of 2009. Elevation Burger was also recently featured in a Wall Street Journal article about Twitter.

 

About Elevation Burger:

 

Elevation Burger is a rapidly growing, fast casual concept serving 100% USDA-certified organic, 100% grass-fed, 100% free-range beef burgers and a patented process for fresh-cut french fries cooked in 100% heart-healthy olive oil. Their tasty burgers are made with fresh and never frozen patties. Founded by husband and wife entrepreneurs Hans and April Hess in 2005, the franchise prides itself on an “elevated” experience and an organic/fresh approach that puts people and product ahead of profit. The first location opened in 2005, offering Northern Virginia a heart-friendly menu full of flavor. Hans and April’s belief that “Ingredients Matter” has brought the restaurant rapid success and popularity. Driven by their passion for delicious food that’s organic, sustainable and fresh, Elevation Burger began franchising in 2008. Restaurants feature high-efficiency equipment as well as recycled, recyclable and rapidly renewable finishes, and the company even aims to certify newly constructed stores under the US Green Building Council’s LEED rating system – a rarity in the restaurant industry. Restaurants are 1,800-2,500 square feet and seat 50 to 150 guests with outdoor seating.


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