The challenge of securing restaurant reservations in New York City has reached new levels of difficulty. Over the past three years, the already complicated process of getting a table at the city’s most sought-after establishments has become almost impossible for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” Montaniel noted that even restaurateurs, when asked for tips on how to secure a reservation at their own establishments, often admit they have no solutions.
The competition for dinner reservations has intensified to the extent that last month, New York state legislators voted to prohibit third-party booking sites like Appointment Trader, where users were reselling restaurant reservations for exorbitant fees—sometimes $200 or more—similar to the practices seen in concert and sports ticket sales.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the legislation as a significant victory for the hospitality sector, aimed at reducing reservation competition and safeguarding restaurants from costly cancellations.
Despite these regulatory changes, the demand for trendy and luxurious dining experiences is still far greater than what is available. Travel advisor Jaclyn Sienna India remarked, “Post-COVID, I’m sure you’ve noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She emphasized the challenge of navigating reservations for restaurants, hotels, and other experiences that are already at capacity.
With over 16 years of experience managing a concierge and travel planning service for affluent clients, including high-profile figures like George W. Bush and Mariah Carey, India understands the intricacies of restaurant access. She highlighted that success in securing reservations relies on a deep understanding of what patrons desire and cultivating strong relationships with the restaurants that can meet those expectations.
India noted a significant shift in dining preferences, saying, “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu.” She added that the past three years have seen a move toward trendy restaurants, where the appeal often lies in the experience and the status it confers, rather than the food itself.
For those determined to secure their spot at one of New York’s coveted restaurant tables, insights from Sienna Charles can guide you in identifying the hardest reservations to score.