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The “Farm to Table” movement is on just about every restaurateur’s mind in 2014. Consumers are demanding things like organic and locally grown produce, grass fed beef and free range eggs. And yet, not many chains have figured out how to execute Farm to Table well – let alone all the other actions that support truly sustainable business.

My guest this week comes from a brand that lives and breaths sustainable throughout their system, so much so that it’s a core part of their brand marketing as well as their family values.

In episode #026 of the Social Restaurant Podcast, I talk with Cynthia Hess, Training and Human Resources Director of Elevation Burger, a Washington D.C.-based fast casual franchise that prides itself on the sustainability of their system, serving food that’s better for you and better for the environment as well as their passion for delivering the ultimate customer experience.

Cynthia Hess also plays the role of big sister to Hans Hess, Elevation Burgers founder. Our conversation dives into how she and her family have successfully mixed business and family to make Elevation Burger one of the hottest international better burger franchises in the game.

Go ahead, turn up the speakers, click play and listening to episode #026 of the Social Restaurant Podcast.

And as always, please support our show sponsors:

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NETBASE SOLUTIONS
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