In New York, securing a dining reservation has become more challenging than ever. Over the past three years, gaining access to the city’s most popular restaurants has escalated into a nearly unattainable quest for many food enthusiasts.
Joel Montaniel, the CEO of the reservation platform Sevenrooms, highlighted the growing problem, noting, “There are some restaurants that people can’t get into.” He shared that even restaurateurs lack guidance on how to improve the chances of getting a table.
The competitive nature of dinner reservations prompted the New York state legislature to vote last month to prohibit third-party booking platforms like Appointment Trader, where individuals were reselling restaurant reservations for as much as $200, similar to how tickets for concerts and sporting events are scalped.
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 reservation competition and protect restaurants from costly cancellations.
Despite these legislative measures, the desire for trendy and luxurious dining experiences continues to exceed their availability. Travel advisor Jaclyn Sienna India noted, “Post-COVID, everything is booked up – every plane, every restaurant, every hotel.”
With over 16 years of experience running Sienna Charles, a concierge service for ultra-high-net-worth families, India understands the nuances of securing coveted reservations. Her clientele includes notable figures like George W. Bush and Mariah Carey.
India stressed that gaining access to popular dining spots hinges on two main factors: discerning customer preferences and cultivating relationships with restaurants that meet those needs. She observed a shift away from traditional fine dining, stating, “The entire shift in the last three years has been towards trendy restaurants where the focus is not necessarily on food. It’s about FOMO and having bragging rights.”
For those determined to secure a table at New York’s most exclusive restaurants, a persistent approach is required.