Securing a reservation at a restaurant in New York has become increasingly difficult, with many aspiring diners finding it nearly impossible to snag a seat at the city’s most popular establishments. Over the past three years, the challenge of obtaining a reservation has intensified significantly.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, noting, “There are some restaurants that people can’t get into. I’ve even spoken to restaurateurs during panels, and they admit, ‘I don’t have the tips to get in.’”
The competition for dinner reservations has reached such a peak that the New York state legislature recently voted to outlaw third-party booking services like Appointment Trader. These platforms allowed users to resell their restaurant reservations for upwards of $200, a practice reminiscent of ticket scalping for concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector. She believes it will lessen the competitive pressure for reservations and help restaurants avoid costly cancellations.
Despite these legislative efforts, the reality remains that the demand for unique and upscale dining experiences exceeds the available options. Travel advisor Jaclyn Sienna India remarked, “Post-COVID, everything is booked up. Every plane, every restaurant, every hotel is full. How do you manage to get people into places that are already at capacity?”
India, who has run a travel planning service called Sienna Charles for ultra-wealthy clients for 16 years, explained that access to exclusive dining spots hinges on understanding client desires and forming relationships with the restaurants. Her clients typically come from families with over $100 million in assets, and her roster includes high-profile figures like George W. Bush and Mariah Carey.
She pointed out a notable shift in dining preferences. “People have really moved away from fine dining. We hardly have clients requesting tasting menus anymore. The trend over the last three years leans towards restaurants where the appeal isn’t solely about the food, but rather the experience and status it brings,” she said. “It’s about the fear of missing out—having the bragging rights that you managed to get a reservation.”
For those determined to secure their own coveted restaurant spots in New York, Sienna Charles has insights on which dining tables are the hardest to reserve.