May 12, 2009 // Franchising.com // Arlington, VA, — Elevation Burger, a Northern Virginia based chain known for its tasty organic burgers and patented fresh cut fries cooked in olive oil, has opened two new franchised restaurants. Neeraj and Lisa Vohra have opened an Elevation Burger in Arlington, VA located at the Lee Harrison Shopping Center, 2447 North Harrison St. The Vohras plan to open five total restaurants in Virginia, and they are eyeing Kingstowne, Pentagon Row, McLean, Shirlington and Old Town as potential future locations.
Franchisee Alex Smith has opened a new Elevation Burger in Baltimore, MD, located at Harbor East, 1006 Aliceanna Street. In addition to the Harbor East location, Smith plans to open two additional Elevation Burgers, and is surveying real estate in the Towson, Pikesville or Owings Mills areas of Baltimore. Smith currently owns and operates a Haagen Dazs store in the Harbor East neighborhood. He is the grandson of John Paterakis, Sr., President of one of the largest privately owned bakeries in the United States, H & S Bakery.
Franchisee Ahmad Mahmoud will open the fourth Elevation Burger regional restaurant in June 2009 at prestigious National Harbor, 108 Waterfront Street. Elevation was hand-picked to be the only burger concept featured in the luxurious and exclusive National Harbor neighborhood near Washington, DC.
The innovative Elevation Burger chain is rapidly expanding its organic burger concept throughout the United States with three locations now open in Falls Church, VA, Arlington, VA and Baltimore, MD and over forty new locations in varying stages of development across Texas, Pennsylvania, New Jersey, Maryland, Northern Virginia, New York City, NY, Washington, D.C., and South Florida. Fransmart, the company that helped launch the ultra successful Five Guys Burgers & Fries chain, is leading the franchise development plans for Elevation Burger.
Elevation Burger franchisee Neeraj Vohra says, "As parents who care what our daughter eats, we started patronizing the original Elevation Burger in Falls Church after seeing a story in the Washington Post about their organic, free-range, grass-fed beef hamburgers. We loved the concept so much we made the decision to develop our own Elevation Burger restaurants. We are dedicated to offering Northern Virginia families a fast, delicious and healthier alternative to traditional burgers and fries meals. Elevation Burger's commitment to environmentally sustainable business practices was also important to us. We are pursuing LEED certification for our store, and our daughter invited President Obama to our grand opening given his administration's strong support of green business initiatives."
Elevation Burger has had an explosive amount of support from local patrons in the Washington, DC metro area since it first opened in 2005. The concept 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 will be receiving the 2009 Green Business Award from Washingtonian Magazine in May of 2009.
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 chain 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.