In New York City, securing a dining reservation has become increasingly difficult, with recent trends making it nearly impossible for many food enthusiasts. Over the past three years, the challenge of getting a table at the hottest restaurants has escalated significantly.
Joel Montaniel, the CEO of the reservation platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even seasoned restaurateurs, when asked for tips on securing a reservation, often admit they have none to offer.
The competition for dinner spots has become so intense that last month, the New York state legislature voted to prohibit third-party booking sites like Appointment Trader, which allowed users to resell restaurant reservations for $200 or more—an issue that has previously been more common in the entertainment industry.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, heralded the new legislation as a significant win for the restaurant industry, aiming to lessen competition for reservations and safeguard restaurants from costly cancellations.
Despite these legislative moves, the underlying fact remains that the demand for trendy and luxurious dining experiences continues to surpass the supply available. Travel advisor Jaclyn Sienna India highlighted this issue, noting, “Post-COVID, everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.”
For over 16 years, India has operated Sienna Charles, a concierge and travel planning service tailored for ultra-wealthy clients. Her clientele typically includes high-net-worth individuals, with previous clients such as George W. Bush and Mariah Carey. India emphasizes that gaining access to exclusive restaurants and experiences relies heavily on understanding customer desires and nurturing relationships with key establishments.
She pointed out a notable shift in dining preferences over the last few years, saying, “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu.” Instead, the focus has shifted towards trendy venues, where the dining experience often revolves around social status and the allure of exclusivity.
For those determined to claim bragging rights at some of New York’s most coveted tables, persistence and strategic approaches are essential, according to Sienna Charles.