For those eager to enjoy a meal out in New York City, securing a reservation has become increasingly difficult. Over the past three years, the challenge of reserving a table at the city’s most coveted restaurants has escalated to a degree that many food enthusiasts find it nearly impossible.
Joel Montaniel, the CEO of the reservation platform Sevenrooms, shared insights with Bloomberg, noting that some restaurants have such high demand that even restaurateurs admit they lack tips for securing a spot. He remarked, “I’ve talked to restaurateurs… and they say, ‘I don’t have them.’”
The competition for dinner reservations has grown so fierce that recently, the New York state legislature took action, voting to ban third-party booking sites such as Appointment Trader. These platforms have been allowing users to resell restaurant reservations, sometimes for prices exceeding $200, similar to ticket scalping for concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed this legislation as a “major victory for the hospitality industry,” emphasizing it will decrease competition for reservations and shield restaurants from costly cancellations.
Despite these new regulations, the reality is that the demand for trendy and upscale dining experiences continues to surpass availability. Travel advisor Jaclyn Sienna India pointed out that since the COVID-19 pandemic, every sector, including travel, dining, and hospitality, has been overwhelmed. “Every plane is full, every restaurant is full, every hotel is full,” she observed.
With 16 years of experience running Sienna Charles, a luxury concierge and travel service, India has acquired considerable insight into navigating this competitive landscape. Her clientele often includes ultra-wealthy families with fortunes exceeding $100 million, and among her previous clients are notable figures like George W. Bush and Mariah Carey.
India underlined that gaining access to the most sought-after restaurants hinges on understanding client preferences and fostering connections with the restaurants that fulfill those desires. She noted a shift in dining trends, stating, “People have really moved away from fine dining.” Instead, there is greater interest in trendy venues, where the experience is less about the food and more about the social status that comes with having dined there.
For those aspiring to secure a reservation at some of the toughest tables in New York, being persistent and strategic may be key.