Securing a dining reservation in New York City has become increasingly difficult, with many popular restaurants becoming nearly inaccessible. Over the past three years, the process has shifted from challenging to virtually unattainable for many aspiring diners.
Joel Montaniel, the CEO of the booking platform Sevenrooms, shared insights with Bloomberg, noting, “There are some restaurants that people can’t get into,” and mentioned that even restaurateurs lack strategies to help diners secure tables.
In response to the growing competition for reservations, New York state legislators recently voted to prohibit third-party booking platforms like Appointment Trader, which allowed users to resell restaurant reservations for inflated prices, sometimes up to $200.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, aimed at lowering competition for bookings and safeguarding restaurants from costly cancellations.
Despite these regulatory measures, the appetite for trendy, luxurious dining experiences continues to surpass their availability. Travel advisor Jaclyn Sienna India observed the post-COVID surge, stating, “Everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.”
With 16 years of experience running Sienna Charles, a concierge service catering to the wealthy, India has extensive knowledge about securing restaurant reservations. She emphasizes that accessing exclusive dining spots hinges on understanding clients’ desires and fostering relationships with the restaurants.
India remarked that preferences have shifted away from fine dining, noting, “We very rarely have a client that wants to sit through a tasting menu.” Instead, the trend leans towards stylish venues, where the appeal lies more in the experience and status rather than the food itself.
For those eager to obtain a reservation at some of New York’s most elusive dining establishments, persistence and knowledge of the current dining landscape are crucial.