let this be noted for a very long time...

...restaurants located on airside of airports should recognize that the majority of patrons are parties of 1-2P at any given time. As such, spaces can and should be designed a whole lot more efficiently by proportioning the floor with a larger percentage of smaller tables.

The revenue generated per seat thereby increases, allowing the cost per square foot to run the business in such an extremely expensive arena to level out.

That is all. As you were...