Securing a reservation at a restaurant in New York has become increasingly challenging, with recent trends making it nearly impossible for many food enthusiasts. Over the past three years, the difficulty of obtaining a seat at the city’s hottest dining spots has escalated significantly.
Joel Montaniel, CEO of the booking platform Sevenrooms, shared with Bloomberg that there are eateries people struggle to enter. He noted that while he has sought advice from restaurateurs, many of them admit they do not have tips to offer for securing reservations.
The competition for dinner slots has led the New York state legislature to vote last month on banning third-party booking sites like Appointment Trader, where individuals were reselling restaurant reservations for up to $200, an approach reminiscent of concert and sporting event scalping.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, praised this legislation as a “major victory for the hospitality industry,” aimed at reducing reservation competition and safeguarding restaurants against costly no-shows.
Despite these regulatory strides, the demand for trendy and luxurious experiences continues to surpass supply. Travel advisor Jaclyn Sienna India noted that post-COVID, the hospitality landscape is more booked than ever, with every flight, restaurant, and hotel filled to capacity.
India, who has dedicated 16 years to running a concierge and travel planning service for affluent clients, highlighted that success in securing reservations often hinges on understanding customers’ preferences and nurturing relationships with restaurants.
She observed a notable shift away from traditional fine dining, stating, “Very rarely do we have a client wanting a tasting menu.” Instead, the focus has shifted toward trendy restaurant experiences, which are often driven by the allure of social status and the feeling of missing out.
For those looking to compete for reservations in New York, you can find insights on which restaurants are the most sought after, as noted by Sienna Charles.