Dining out in New York has become increasingly challenging, especially when it comes to securing reservations at popular restaurants. Over the past three years, the process has evolved from difficult to seemingly impossible for many diners.
Joel Montaniel, CEO of the reservation platform Sevenrooms, recently commented on the situation, revealing that even restaurateurs struggle to advise on how to gain access to coveted tables. “There are some restaurants that people can’t get into,” he stated, adding that discussions with restaurant owners have yielded little in terms of solutions.
The competitiveness of dinner reservations has prompted legislative action. In response to the rise of third-party booking sites like Appointment Trader, which allowed users to resell restaurant reservations for up to $200, the New York state legislature voted to ban such practices. This move is viewed as a major victory for the hospitality sector, according to Melissa Fleischut, President & CEO of the New York State Restaurant Association. She believes the legislation will help level the playing field for restaurants and reduce the issue of costly cancellations.
Despite these new laws, the demand for trendy and luxurious dining experiences continues to outpace availability. Travel advisor Jaclyn Sienna India noted the overwhelming fullness of restaurants, hotels, and flights in the post-COVID landscape. As the founder of Sienna Charles, a concierge and travel planning service catering to affluent clients, she is well-versed in navigating this competitive environment.
India, who has worked with high-profile clients like George W. Bush and Mariah Carey, highlights the importance of understanding customer preferences and fostering strong relationships with restaurants. She observes a shift away from traditional fine dining towards trendy venues where the appeal often lies in the social experience rather than the food itself. “It’s about FOMO,” she explains, referring to the desire to be part of exclusive dining experiences.
For those seeking to land reservations at some of New York’s hardest-to-get tables, persistence and strategic planning are key, according to India’s insights.