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Which is why we love duck and a small business owners because they take things into their own hand and they really are trying to get the government that had.
-- the way Michael burgers with a -- now added DCs in managing partner of elevation burger today in our small business violate.
My -- thank your being with us you know what's really interesting to me about -- business -- -- these days is that.
It's -- fine year even know there's this constant talk about how Americans event that we have to lose weight.
I think that's very true.
Thanks for having me for stuff.
-- you know -- with with us that's that's one of the things that we're trying to you insert into the burger market is is to be.
A bit of a healthier option.
When it comes down to to a -- fast food.
Certainly one of the things I think that's led to -- the obesity epidemic in our country is the proliferation of a fast food.
And not a lot of the growth that you're seeing in the burger market right now is through.
What the industry would term fast casuals so it's more fresh cooked product.
On -- preserve it is not as much freezing.
-- French cooking.
And so that that seems to be the direction that the market's heading you know of course five guys is really one of the first start moving in that direction and Angela data followed -- since then.
You know well it's certainly still burgers and Fries on it's not you're you're fascinated typical burgers Fries.
Right I mean is so.
In breach that you guys can be sent in -- Virginia area restart in the Northern Virginia should say September 2005.
And recognizes the nation's first organic hamburger restaurant still.
I mean clearly this is the conscious decision in.
Sure sell our our CEO Hans -- confounded the company in 2005.
He's he's a native Californians.
And he he came over to DC here originally to work on Capitol Hill.
And when he was working on Capitol Hill I'm part of his project work was reviewing white papers and he came across a white paper.
-- about a lot of deaths that were occurring from antibiotic resistance.
And found it really struck him that a lot of its antibiotic resistance was coming from.
Lot of sub therapeutic.
Antibiotics and hormones that we are being fed and our meat supply.
On it made him really think about the tape of meat that he was eating.
Which then in turn made him start looking for.
Restaurants that that might be able to accommodate you know this this new knowledge she had.
On and and therefore that's where can held -- was born from ways it was his.
I'm recognition that you know there was a lot of things going on in in our meat products and in the US.
That that really are are increasing.
Some of the problems that we're having with our health.
Us pretty cool actually I didn't I didn't even know that back story so.
-- then had a big name elevation burger or elevation it you know it's the elevation franchise ventures now I know -- -- -- -- -- So elevation really stands for three things it's it's very literal in elevating the products Graham.
And the people on and the planet and in in the people we mean both our guests that the visit us in the restaurants and also people that that we work with -- there.
Really like to empower our our employees and we like to promote from within.
So it really stands for those three things it's television it's very very literal.
So nothing to do to you Tucson.
And now nothing to -- at the eighties I think.
OK so let's talk about the business actually because now these -- -- creating -- started franchising them.
So why -- decision to franchise and not have you know company control.
Sure it's a great question and you know they had franchising is is certainly not for for every business owner.
On the may need to evaluate the present a cons and there's definitely.
A handful of each.
On the reason why we decided together franchising -- was was for a few reasons.
I'm primarily you'd you'd mentioned that we're the first organic burger chain.
Did you know there there are other guys out there that are doing it on and and franchising was a means for a bit quicker pace growth.
On then and what we're going to be able to accomplish on our own developing company stores you know -- -- it was a true.
Entrepreneur or he took out 400000 dollar loan to it to do the first restaurant.
And we started franchising 34 years ago.
I'm we we learn in financial position to put down.
The number of restaurants that we thought.
There is consumer demand for.
And so we decided to start looking for qualified partners -- who can help us expand the brand and who shares similar values as us.
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