Obtaining a restaurant reservation in New York City has reached an all-time high in difficulty, leaving many food enthusiasts struggling to secure a spot at the popular dining establishments. Over the past three years, the once challenging process has transformed into a nearly impossible task for many.
Joel Montaniel, CEO of the booking platform Sevenrooms, noted the rising exclusivity of certain restaurants, admitting that even restaurateurs themselves are at a loss for tips on how to secure a reservation. The situation has escalated to the point where the New York state legislature recently passed a bill banning third-party booking sites like Appointment Trader, which allowed users to sell restaurant slots for inflated prices, mirroring ticket scalping practices seen in concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, aiming to alleviate reservation competition and shield restaurants from costly cancellations.
Despite these legislative efforts, the demand for trendy and luxurious experiences continues to exceed supply, especially post-COVID. Travel advisor Jaclyn Sienna India, who has spent 16 years running a concierge service for affluent clients, remarked on the current saturation of bookings across all sectors, including hotels and restaurants.
India’s expertise includes catering to clients with a net worth exceeding $100 million, and her clientele has included high-profile figures such as George W. Bush and Mariah Carey. She emphasizes that gaining access to sought-after dining spots hinges on understanding customer preferences and forging strong connections with restaurants.
As fine dining preferences shift, clients increasingly lean towards trendy establishments that emphasize experience over cuisine. India notes that dining out has become less about the food and more about the social status associated with securing a reservation.
For those eager to secure their own coveted dining experience in New York, persistence and strategic planning may be key.