Dining out in New York has become increasingly difficult, with securing a reservation at popular restaurants reaching new barriers over the past three years. Many food enthusiasts now find it nearly impossible to land a seat at the city’s most sought-after spots.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared insights with Bloomberg, indicating that some restaurants have simply become inaccessible. Montaniel noted that when he asked restaurateurs for tips on making reservations, many admitted they had no solutions.
The competitiveness for dinner spots prompted the New York state legislature to take action last month, passing a bill that bans third-party reservation platforms like Appointment Trader. These sites were allowing users to resell restaurant reservations for inflated prices, akin to ticket scalping for concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, stating it would lessen reservation competition and help prevent costly cancellations for restaurants.
Despite these regulatory changes, the high demand for unique and trendy dining experiences continues to exceed supply. Travel advisor Jaclyn Sienna India noted that post-COVID, everything from flights to hotels and restaurants is fully booked. Running a concierge and travel planning service for affluent clients, India explained that providing access to popular restaurants and luxury experiences hinges on understanding clients’ desires and fostering relationships with restaurant owners.
India observed a shift in consumer preferences, stating that fine dining is less appealing to clients, who increasingly favor trendy venues that prioritize atmosphere and social status over gourmet food. Dining out has transformed into a social currency, emphasizing the importance of “getting in” and the prestige that comes with it.
For those eager to secure a reservation at one of New York’s hardest-to-get tables, persistence and knowledge of the restaurant landscape are crucial.