ELEVATION BURGER MAKES ITS NEW YORK DEBUT
As a former Verizon technician for 14 years, Rosario was born and raised in Brooklyn, N.Y. and has an electrical engineering degree from the New York Institute of Technology. He and Harris met while working for Verizon, and the two also have plans to open an IHOP in upstate New York in the first quarter of 2011.
Hans Hess, Elevation Burger’s founder and CEO, sees great potential for the burger concept in the New York market.
“We’d love to add at least two dozen restaurants throughout New York—including Manhattan, Brooklyn and Queens—over the next few years, and we’re currently looking for interested owners,” he said. “Unlike other fast-casual chains, Elevation Burger offers unique menu items with the slogan ‘Ingredients Matter.’”
AOL Small Business called Elevation Burger the “Next Big Chain,” and the Food Channel dubbed it one of the “up and comers” in the emerging “better burger” category. Elevation Burger serves only 100 percent USDA-certified organic, 100 percent grass-fed, 100 percent free-range beef burgers freshly ground on-premises and fresh-cut fries cooked in heart-healthy 100 percent olive oil. To complete the meal and satisfy everyone’s sweet tooth they offer fresh baked cookies and critically acclaimed hand-scooped milk shakes.
Elevation Burger’s warm and welcoming restaurants are also environmentally friendly, utilizing renewable, non-polluting materials and surfaces including bamboo flooring, compressed sorghum tabletops and low - or no- VOC paints and sealants.
The idea for Elevation Burger was conceived by Hans Hess in 2002. The first Elevation Burger opened in northern Virginia in September 2005 and quickly gained national acclaim. Driven by their passion to bring organic, sustainable and fresh food to a national audience, Hans and his wife, April, created Elevation Franchise Ventures, LLC, which began franchising Elevation Burger restaurants in 2008.
The innovative concept is rapidly expanding. The 10-unit-chain has franchise commitments to open over 60 locations in existing markets as well as Dallas, metropolitan New York and metropolitan Washington, D.C. Projections call for a total of 15 to 20 restaurants operating by the end of 2011 with the goal of 100 nationwide within the next few years.
1052 W Fulton St. #3W
Chicago, IL 60607
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