Securing a reservation at a restaurant in New York City has become increasingly challenging, as demand outstrips supply significantly over the past three years. What once posed a challenge for food enthusiasts has transformed into a nearly impossible task for many.
Joel Montaniel, CEO of the booking platform Sevenrooms, highlighted this issue in a recent interview, stating, “There are some restaurants that people can’t get into.” Despite hosting restaurateurs on panels to discuss strategies for securing tables, he noted that they have often claimed not to have answers.
The competitiveness of dinner reservations spurred the New York state legislature to take action last month by voting to prohibit third-party booking platforms such as Appointment Trader, which allowed users to resell restaurant reservations for exorbitant prices. This practice mirrored ticket scalping seen in concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, called the new legislation a “major victory for the hospitality industry,” explaining that it aims to diminish competition for reservations while protecting restaurants from costly cancellations.
Despite these legislative changes, the demand for novel and luxurious dining experiences continues to grow, particularly post-COVID. Travel advisor Jaclyn Sienna India, who specializes in catering to ultra-wealthy clients through her concierge service Sienna Charles, remarked, “Everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.”
Her notable clientele has included former President George W. Bush and singer Mariah Carey. India has observed that clients are now less interested in fine dining experiences, generally opting for trendy spots where the atmosphere often takes precedence over the quality of food. She explained that much of this shift is driven by the desire for experiences that confer status—often referred to as FOMO, or the fear of missing out.
For those interested in landing a reservation at one of New York’s sought-after restaurants, it requires understanding customer desires and fostering relationships with restaurant staff to enhance their chances.