New Yorkers seeking to dine out are facing unprecedented challenges when it comes to securing reservations at the city’s most coveted restaurants. Over the past three years, the task of obtaining a table at popular dining spots has transitioned from difficult to nearly impossible for many food enthusiasts.
Joel Montaniel, CEO of the reservation platform Sevenrooms, recently shared his insights, stating, “There are some restaurants that people can’t get into.” He noted that when speaking with restaurant owners, even they admit to lacking solutions for securing reservations.
The increasingly fierce competition for dinner bookings prompted New York state lawmakers to pass legislation last month banning third-party booking sites like Appointment Trader, which allowed users to resell restaurant reservations at prices exceeding $200, a practice more akin to ticket scalping for concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a “major victory for the hospitality industry,” aimed at reducing the competitive pressure surrounding reservations and protecting restaurants from costly cancellations.
Despite these legislative measures, the ongoing demand for unique and upscale dining experiences continues to surpass availability. Travel advisor Jaclyn Sienna India noted, “Post-COVID, everything is booked up. Every plane is full, every restaurant is full, every hotel is full.” She has been advising high-net-worth families through her concierge and travel planning service, Sienna Charles, for 16 years, helping clients with fortunes exceeding $100 million, including notable figures like George W. Bush and Mariah Carey.
India pointed out that gaining access to the most sought-after restaurants hinges on understanding customer desires and establishing connections with those establishments. She observed a significant trend away from traditional fine dining, stating, “We very rarely have a client that wants to sit through a tasting menu.” Instead, the focus has shifted toward trendy restaurants that foster a sense of FOMO (fear of missing out) rather than culinary excellence.
For those eager to secure a reservation at New York’s hardest-to-get restaurants and are willing to invest time and effort in the pursuit, insights from Sienna Charles can help navigate this competitive landscape.