In New York City, securing a restaurant reservation has become increasingly difficult, reaching new heights in the last three years. The process has evolved from a challenge to an almost unattainable feat for many enthusiastic diners.
Joel Montaniel, CEO of reservations platform Sevenrooms, recently shared with Bloomberg that some restaurants are virtually inaccessible. Conversations with restaurateurs reveal that many do not have solutions for this rising issue.
The fierce competition for dinner bookings prompted the New York state legislature to vote last month in favor of banning third-party booking sites like Appointment Trader. These platforms had been allowing users to sell restaurant reservations for over $200, a practice more commonly associated with concert and sports event scalping.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a “major victory for the hospitality industry.” She noted that it would help minimize competition for bookings and protect restaurants from costly cancellations.
Despite regulatory changes, demand for trendy and luxurious experiences in the city continues to exceed supply. Travel advisor Jaclyn Sienna India pointed out that the post-pandemic era has seen all sectors—planes, restaurants, hotels—fully booked. India, who has spent 16 years managing Sienna Charles, a high-end concierge and travel service for clients worth over $100 million, understands well the challenges of securing coveted reservations.
India notes that gaining access to desirable restaurants hinges on a few key elements: recognizing customer preferences and cultivating relationships with the establishments that fulfill those desires. She observed a shift away from fine dining, as clients increasingly seek out trendy venues where the experience often takes precedence over the food itself. The focus has shifted to the social cachet associated with being able to say you’ve dined at a particular hot spot.
For those determined to secure their own bragging rights through persistence and strategy, Sienna Charles has insights into which New York restaurants are the most challenging to book.