In New York, securing a dining reservation has become increasingly challenging, with the last three years marking a significant shift towards unavailability at many popular restaurants. The situation has grown so dire that many aspiring diners find it next to impossible to secure a seat at the city’s most sought-after spots.
Joel Montaniel, CEO of bookings platform Sevenrooms, noted, “There are some restaurants that people can’t get into.” He has spoken with restaurateurs who admit they have no solutions to offer for this widespread problem.
To address this intense competition for dinner reservations, the New York state legislature recently voted to outlaw third-party booking sites like Appointment Trader, where users were selling restaurant reservations for upwards of $200—an activity traditionally associated with events like concerts and sports.
Melissa Fleischut, President and CEO of the New York State Restaurant Association, hailed the legislation as a significant win for the hospitality sector, suggesting it would alleviate reservation competition and safeguard restaurants from costly cancellations.
Nevertheless, the appetite for trendy and luxurious dining experiences continues to surpass what’s available. Travel advisor Jaclyn Sienna India pointed out the post-pandemic reality: “Everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” This influx of demand poses challenges for securing reservations at restaurants, hotels, and luxurious experiences that are already at capacity.
Having spent 16 years managing Sienna Charles, a concierge and travel planning service for the ultra-wealthy, India has extensive knowledge of navigating such challenges. Her clientele consists of families with fortunes exceeding $100 million, including notable figures like George W. Bush and Mariah Carey.
Despite her impressive background, India asserts that gaining access to exclusive and popular dining venues hinges on several key factors: understanding what patrons desire and cultivating relationships with restaurants that can meet those needs.
“People have really moved away from fine dining,” she observed. “Very rarely do we have a client that wants to sit through a tasting menu.” She highlighted a shift in consumer preference towards trendy establishments, where the experience is less about the food and more about the status of being able to say they dined there, reflecting a desire for bragging rights.
For those determined to secure a reservation and eager for that sense of exclusivity, India shares insights on which New York restaurants currently present the greatest difficulty in obtaining a table.