Securing a reservation at a restaurant in New York has become an increasingly challenging endeavor over the past three years. The once difficult task of obtaining a table at the city’s most popular dining spots has now escalated to a level where many food enthusiasts find it virtually unattainable.
Joel Montaniel, the CEO of the reservation platform Sevenrooms, noted that certain restaurants have effectively become inaccessible. In discussions with restaurant owners, he learned that even they struggle to provide tips on how to secure a reservation.
The situation has grown so competitive that last month, New York’s state legislature passed a measure banning third-party booking sites like Appointment Trader, which have been allowing users to sell their reservations for exorbitant prices, similar to practices seen in the concert and sports ticket markets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, aiming to decrease competition for restaurant bookings while also protecting establishments from costly cancellations.
Despite these legislative efforts, the growing demand for trendy, luxurious experiences continues to surpass their availability. Travel advisor Jaclyn Sienna India observed, “Post-COVID, every plane, restaurant, and hotel is full,” highlighting the challenges of securing spots in an already crowded market.
With her extensive experience running Sienna Charles, a concierge and travel planning service catering to affluent clients, India stresses that success in obtaining reservations hinges on understanding client preferences and cultivating relationships with the restaurants that can meet those needs.
India notes a shift away from traditional fine dining toward trendy establishments, where the experience often transcends the food itself. For many, it’s about the thrill of securing a reservation as much as the meal itself.
For those determined to claim a coveted spot at one of New York’s sought-after restaurants, it may require both persistence and strategic planning.