In New York City, securing a restaurant reservation has become increasingly difficult, with the challenge of obtaining a table reaching new levels in the past three years. The competition for seats at the city’s hottest dining spots has intensified, leaving many food enthusiasts struggling to make reservations.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He noted that even restaurateurs themselves lack tips on how to successfully make reservations due to the high demand.
In response to the competitive dining landscape, the New York state legislature recently passed a law prohibiting third-party booking sites like Appointment Trader, which allowed users to resell restaurant reservations for substantial amounts, occasionally exceeding $200, similar to practices seen in concert ticketing.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, heralded the legislation as a significant achievement for the hospitality sector, aimed at decreasing reservation competition and shielding restaurants from costly cancellations.
Nonetheless, despite these legislative changes, the gap between the popularity of trendy dining experiences and their availability remains wide. Travel advisor Jaclyn Sienna India remarked on the post-pandemic surge in demand, stating, “Every plane is full, every restaurant is full, every hotel is full.” She notes the challenges faced when trying to accommodate clients in an environment with limited availability.
Having operated Sienna Charles, a luxury concierge and travel planning service for affluent clients for 16 years, India brings a depth of knowledge about securing reservations. Her clientele includes high-net-worth individuals, and she emphasizes that gaining access to exclusive dining experiences hinges on two key factors: understanding client desires and fostering relationships with the restaurants.
India observes that the dining preferences have shifted away from traditional fine dining, with fewer clients opting for lengthy tasting menus. Instead, many seek trendy venues that prioritize the social aspect of dining over the culinary experience. “It’s sort of about FOMO. It’s about saying that you got in; it’s a bragging right,” she explains.
For those eager to join the ranks of successful diners in New York, India provides insights into which restaurants currently have the most elusive reservations.