Seth Godin eloquently describes the fitness factor that makes a restaurant suited to getting placement in an airport: they have to be run by corporations whose primary skill is dealing with bureaucracies. I wonder why this competency appears to exclude a comparable competency in preparing edible food?
Have you noticed that most airports feature the same restaurants? It's not an accident. The people who run these chains have organized themselves to be good at dealing with municipal organizations. Same thing goes for design firms, creative firms, accountants etc. that deal with large corporations.
The art and skill of working with bureaucrats
