Oh, you've toured the facilities? And you're familiar with commercial kitchens, and how they're set up, and run? Why on earth do you think they use the stars kitchen, if they have these wonderful facilities at AOS?
I've worked in large scale hotels with banquets departments, and usually, there is one large kitchen for all the bulk mise en plus and pre-cooking. Event spaces usually transport the already prepared food in bulk, and it is either reheated or kept warm, and then plated en masse.
While i've not personally toured AOS back of house kitchen facilities, and can only go from what i've been told, I don't believe AOS can stand on it's own without the stars kitchen, unless additional facilities are added.
What about food for Ricks? should they close Ricks when the kitchen staff are preparing food for functions? Honestly you've no clue, do you? How you ever managed a business is beyond me.