In New York, securing a reservation at popular restaurants has become increasingly difficult, reaching new levels of challenge in recent years. The competition for tables in the city’s most sought-after dining spots has soared, leaving many food enthusiasts frustrated.
Joel Montaniel, CEO of the booking platform Sevenrooms, noted that certain restaurants have become nearly impossible to access. “I’ve spoken to restaurateurs, and when asked for tips on getting in, they often admit they have none,” Montaniel shared with Bloomberg.
Just last month, the New York state legislature took action by banning third-party booking services such as Appointment Trader, where individuals were reselling reservation slots for exorbitant prices, sometimes exceeding $200. This practice had begun to mirror the scalping seen at concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, praised the legislation as a significant win for the hospitality sector, aimed at decreasing reservation competition and shielding restaurants from costly cancellations.
Despite these new regulations, demand for trendy and upscale dining experiences continues to outstrip supply significantly. Travel advisor Jaclyn Sienna India remarked on the post-pandemic landscape: “Every plane is full, every restaurant is full, and every hotel is full,” highlighting the struggle of securing accommodations at these establishments.
Sienna, who heads Sienna Charles, a concierge and travel planning service catering to high-net-worth individuals, emphasized that relationships and an understanding of customer preferences are crucial for gaining access to exclusive restaurants. She noted a shift in client desires away from traditional fine dining toward more trendy establishments that prioritize social experiences over elaborate menus. For many, dining out has become less about the culinary experience and more about the privilege of being able to say they got in.
For those determined to secure a table at New York’s hardest-to-book restaurants, perseverance and strategy are essential.