In New York City, securing a dining reservation has become increasingly difficult, reaching levels that many food enthusiasts find discouraging. Over the past three years, the challenge of snagging a seat at the city’s most popular restaurants has escalated significantly.
Joel Montaniel, CEO of the booking platform Sevenrooms, spoke to Bloomberg about the situation, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs have been unable to provide advice on how to make reservations successfully.
The trend has prompted the New York state legislature to take action, voting last month to ban third-party booking sites like Appointment Trader, where individuals were reselling restaurant reservations for prices exceeding $200, a tactic reminiscent of ticket scalping for concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a crucial win for the hospitality sector, aiming to reduce reservation competition and shield restaurants from costly cancellations.
Despite these legislative efforts, the demand for trendy and luxurious dining experiences continues to surpass availability. Travel advisor Jaclyn Sienna India notes, “Post-COVID, everything is booked up: every plane, every restaurant, every hotel.” She emphasized the challenge of helping clients secure reservations in an already crowded marketplace.
India, who has operated Sienna Charles, a high-end concierge and travel service, for 16 years, works with clients whose fortunes exceed $100 million, including notable figures like George W. Bush and Mariah Carey. She highlights that access to popular restaurants and luxury experiences relies heavily on understanding client desires and nurturing relationships with restaurateurs.
“Consumers are shifting away from fine dining; our clients rarely request tasting menus anymore,” India explained. “In the last three years, there’s been a notable shift toward trendy restaurants, where the experience often centers around the concept of ‘fear of missing out’ rather than the food itself.”
For those determined to claim their own dining bragging rights and willing to persist in the quest for reservations, Sienna Charles provides insights into which New York restaurant tables are the most challenging to secure.