Securing a reservation at New York’s most sought-after restaurants has become increasingly difficult, with many food enthusiasts finding it nearly impossible to snag a table. Over the past three years, obtaining seating at the city’s hottest dining spots has shifted from a tough challenge to an overwhelming hurdle for many.
Joel Montaniel, CEO of the reservation platform Sevenrooms, recently shared insights with Bloomberg, noting, “There are some restaurants that people can’t get into. I’ve even talked to restaurateurs who say, ‘I don’t have tips’ on how to secure a reservation.”
The competition for dinner reservations has intensified to the point where the New York state legislature voted last month to prohibit third-party booking sites such as Appointment Trader, which had allowed users to sell their restaurant reservations for exorbitant prices, reminiscent of the resale market for concert tickets and sporting events.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the new law as a significant win for the hospitality sector, believing it will lessen competition for tables and shield restaurants from costly no-shows.
Despite these legislative efforts, the growing demand for unique, trendy, and upscale dining experiences continues to outpace availability. Travel advisor Jaclyn Sienna India noted, “Post-COVID, everything is booked up. Every plane, every restaurant, every hotel is full.” She provides guidance for making reservations in a crowded marketplace through her company, Sienna Charles, which caters to affluent clients.
With over 16 years in the industry and connections to high-profile clients, including George W. Bush and Mariah Carey, India outlines key strategies for accessing exclusive restaurants. She highlights the importance of understanding client preferences and fostering relationships with the desired dining establishments.
According to India, there has been a noticeable shift among customers away from traditional fine dining experiences. “People very rarely want to sit through a tasting menu,” she reported. Instead, the trend leans towards trendy restaurants, where the experience is valued more for its social cachet than for the food itself. “It’s about FOMO. It’s about having the bragging rights,” she added.
For those eager to secure one of those coveted reservations in New York City, persistence and a keen understanding of these dining trends may be key.