Securing a reservation at New York’s premier restaurants has become an increasingly daunting task. Over the past three years, the once-challenging process of obtaining a seat at the city’s hottest dining spots has escalated to a level that many food enthusiasts find beyond reach.
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 when he consulted restaurateurs for advice on snagging reservations, they often replied with, “I don’t have them.”
In response to the intense competition for dinner slots, the New York state legislature recently passed a ban on third-party booking platforms like Appointment Trader, where users were reportedly reselling restaurant reservations for prices exceeding $200—an issue reminiscent of the secondary market for concert and sporting event tickets.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the restaurant industry, aiming to decrease reservation competition and shield establishments from costly no-shows.
Despite the regulatory changes, the high demand for trendy and luxurious dining experiences continues to surpass their availability. Travel advisor Jaclyn Sienna India remarked, “Post-COVID, I’m sure you’ve noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” As the owner of Sienna Charles, a concierge service catering to the ultra-wealthy for 16 years, India has helped high-profile clients, including George W. Bush and Mariah Carey, navigate the challenges of securing exclusive experiences.
India notes that securing access to popular dining venues hinges on key factors such as understanding customer desires and fostering relationships with restaurant management. She pointed out a marked shift over the past three years away from fine dining towards trendy venues, where the focus often extends beyond the food to the social cachet associated with being able to say one got a reservation.
For those determined to obtain a coveted reservation in New York, her advice underscores the importance of persistence and relationship-building in the competitive dining landscape.