Securing a reservation at a restaurant in New York City has become increasingly difficult, with many food enthusiasts finding it nearly impossible to snag a seat at the hottest spots. Over the past three years, the process has evolved from being tough to virtually unattainable for a large number of diners.
Joel Montaniel, CEO of the reservation platform Sevenrooms, shared insights on the situation, stating, “There are some restaurants that people can’t get into.” He mentioned that even restaurateurs, when asked for tips to secure reservations, admitted they were unable to help.
The fierce competition for dinner reservations prompted New York’s state legislature to take action last month by voting to prohibit third-party booking services like Appointment Trader, which had allowed users to resell restaurant slots for exorbitant prices, 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 significant win for the hospitality sector, aimed at decreasing reservation competition and shielding restaurants from costly cancellations.
Nevertheless, the demand for trendy and luxurious dining experiences continues to exceed their availability, even in light of these changes. Travel advisor Jaclyn Sienna India noted the post-COVID environment has led to full planes, packed restaurants, and busy hotels, creating challenges in securing access to desired venues.
With over 16 years of experience managing the concierge and travel planning service Sienna Charles for ultra-wealthy clients, including notable figures like George W. Bush and Mariah Carey, India understands the intricacies of obtaining dining reservations. She emphasizes that success in reserving these coveted spots hinges on comprehending customer desires and cultivating relationships with restaurants.
India pointed out a notable shift over the past few years away from traditional fine dining, stating, “We very rarely have a client that wants to sit through a tasting menu.” Instead, diners are now more interested in trendy eateries where the experience is less about the food and more about the social status that comes with securing a reservation. “It’s sort of about FOMO. It’s about saying that you got in, it’s a bragging right,” she explained.
For those determined to secure a reservation at one of New York’s toughest restaurants, Sienna Charles can provide insights into which tables are the hardest to get.