Securing a reservation at a New York restaurant has become increasingly difficult, with the challenge reaching new heights in recent years. The process of obtaining a seat at some of the city’s most sought-after dining spots has evolved from being merely tough to nearly impossible for many eager diners.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, revealing that numerous diners face obstacles in booking tables at certain restaurants. “There are some restaurants that people can’t get into,” Montaniel noted, adding that even restaurateurs he spoke with on panels couldn’t offer solutions.
The growing competitiveness for dinner reservations spurred the New York state legislature to recently vote in favor of banning third-party reservation platforms like Appointment Trader. Users on these sites had been scalping restaurant reservations for fees upwards of $200, a practice typically associated with concert and sports tickets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality industry, as it is expected to lessen competition for reservations and shield restaurants from costly no-shows.
Despite this legislative progress, the high demand for exciting and trendy dining experiences continues to outstrip availability. Travel advisor Jaclyn Sienna India noted, “Post-COVID, everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” India, who has been operating Sienna Charles—a concierge and travel planning service catering to affluent clients for 16 years—understands the nuances of securing reservations better than most. Her clientele often includes individuals with over $100 million in net worth.
India underscores that access to the most coveted dining spots is influenced by several key factors: recognizing customer preferences and cultivating relationships with the restaurants themselves. She points out a notable shift in dining trends, stating, “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu.” The focus has shifted towards trendy restaurants, where the experience is less about food and more about social status, encapsulated by the notion of “FOMO” (fear of missing out).
For those eager to secure a hard-to-get reservation in New York, persistence and a keen understanding of current dining trends are essential.