For those eager to enjoy dining experiences in New York, obtaining a reservation has become increasingly difficult, reaching new levels of competition. Over the past three years, securing a spot at the city’s most sought-after restaurants has transitioned from a tough task to an almost unattainable goal for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently shared insights with Bloomberg, highlighting that certain restaurants have become so exclusive that even seasoned restaurateurs are unable to provide tips on how to get in.
In response to the competitive reservation landscape, the New York state legislature took action last month by approving a ban on third-party booking platforms like Appointment Trader, which allowed users to resell restaurant reservations for inflated prices, similar to practices seen in the concert and sporting event sectors.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, praised this legislation as a significant win for the hospitality industry. She believes it will help reduce reservation competition and offer protection to restaurants from costly no-shows.
Despite these legislative efforts, the reality remains that the demand for trendy and luxurious dining experiences continues to surpass supply. Travel advisor Jaclyn Sienna India noted that everything seems to be fully booked in the post-COVID landscape, from flights to hotel rooms and fine dining experiences.
With 16 years of experience running Sienna Charles, a concierge and travel planning service catering to ultra-wealthy clients, India understands the nuances of securing reservations better than most. Her clientele, which includes high-profile figures, primarily consists of families with fortunes exceeding $100 million.
India emphasizes that access to the most popular dining spots hinges on understanding client preferences and cultivating relationships with the restaurants that can meet those needs. She observes a noticeable shift away from traditional fine dining, with clients increasingly favoring trendy spots where the experience often outweighs the food itself. “It’s not just about the meal; it’s about the experience and the bragging rights that come with being able to say you got in,” she explains.
For those determined to secure hard-to-get reservations in New York, insights from Sienna Charles may prove valuable in navigating the competitive dining landscape.