(USA TODAY) Airport restaurant operators are testing their latest gambit to sell more food and drink: getting their offerings within closer reach of passengers.

They’re working with airports to get space closer to gates — or, in some cases, occupying entire holding rooms at gates — to cater to travelers who are reluctant to wander too far from where they board.

To do it, they’re squeezing the size of gates, converting unused ones into food or snack areas and building smaller kitchens in gate restaurants that can function without a lot of equipment. Read more.