Securing a reservation at a restaurant in New York has become increasingly difficult, reaching new levels of challenge over the past three years. For many food enthusiasts, the city’s most sought-after dining experiences seem nearly unattainable.
Joel Montaniel, CEO of the reservation platform Sevenrooms, shared insights with Bloomberg, stating that some restaurants are simply inaccessible, even for those in the industry. He noted, “I’ve talked to restaurateurs who we’ve hosted on panels, and when asked for tips on getting in, they say, ‘I don’t have them.’”
The competition for dinner reservations has escalated so much that last month, New York state legislators voted to prohibit third-party booking services, such as Appointment Trader, where individuals were reselling restaurant reservations for up to $200, a practice once seen only in the realms of concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality industry, anticipating it would lessen reservation competition and shield restaurants from costly cancellations.
Nevertheless, the overarching challenge remains that the demand for unique and luxurious experiences continues to exceed supply. Travel advisor Jaclyn Sienna India noted, “Post-COVID, everything seems to be fully booked—planes, restaurants, hotels. How do you navigate accessing these already full venues?”
With 16 years of experience running Sienna Charles, a concierge and travel planning service catering to wealthy clients, India brings extensive knowledge to the table. Her clientele often exceeds $100 million in net worth, including notable figures like George W. Bush and Mariah Carey.
Despite her impressive credentials, India points out that gaining access to trendy restaurants and luxury experiences hinges on understanding customer desires and fostering relationships with the establishments that can meet those needs. She observed a shift away from fine dining, asserting, “We very rarely have a client that wants to sit through a tasting menu. The trend has evolved towards restaurants where the experience is more about FOMO (Fear of Missing Out) and bragging rights than flavor alone.”
For those determined to secure their own bragging rights and willing to persist in the quest for reservations, stay tuned for insights on which New York restaurant tables are currently the toughest to get, as shared by Sienna Charles.