In New York, securing a dinner reservation has reached an all-time high in difficulty. Over the past three years, the process of getting a seat at the city’s most sought-after restaurants has transformed from a challenge to an almost unattainable task for many food enthusiasts.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared with Bloomberg that certain restaurants have become virtually inaccessible. He noted, “I’ve even talked to restaurateurs, we’ve hosted them on panels and asked them for tips to get in, and they say, ‘I don’t have them.’”
The situation has escalated to the point that the New York state legislature recently enacted a ban on third-party booking sites such as Appointment Trader, which allowed users to sell reservation spots for significant sums, mirroring practices typically seen in concert and sports ticket sales.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a pivotal win for the hospitality sector, aimed at reducing competition for reservations and shielding restaurants from costly cancellations.
Despite these legislative efforts, the ongoing demand for unique and upscale dining experiences continues to exceed their availability. Travel advisor Jaclyn Sienna India highlighted the widespread trend, stating, “Post-COVID, I’m sure you’ve noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.”
With a professional background spanning 16 years leading Sienna Charles—an exclusive concierge and travel planning service for affluent families—India is well-versed in navigating complex reservation landscapes. Her clientele often exceeds $100 million in net worth, featuring high-profile figures like George W. Bush and Mariah Carey.
India asserts that access to popular dining spots hinges on key factors, including understanding client preferences and fostering relationships with restaurants. She observes a significant shift in dining trends, noting that “people have really moved away from fine dining,” with fewer clients opting for lengthy tasting menus. Instead, the focus has shifted to trendy restaurants where the allure is less about the food and more about the experience itself, often driven by a sense of FOMO (fear of missing out).
For those eager to secure reservations at exclusive establishments in New York, persistence and a strategic approach are essential.