Finding a table at popular restaurants in New York City has become increasingly difficult, with many food lovers encountering significant challenges in securing reservations. Over the past three years, the process has transitioned from a tough feat to nearly unattainable for many.
Joel Montaniel, CEO of the reservations platform Sevenrooms, recently shared insights with Bloomberg, stating, “There are some restaurants that people can’t get into.” He mentioned that restaurant owners themselves were often unable to provide tips for securing reservations during discussions held on panel forums.
In light of rising competition for dinner reservations, the New York state legislature recently voted to prohibit third-party booking sites like Appointment Trader, which had allowed users to resell restaurant reservations for exorbitant prices, sometimes exceeding $200. This practice has drawn comparisons to ticket scalping seen at concerts and sports events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, hailed the new legislation as a significant win for the hospitality sector, asserting that it would lessen reservation competition and protect restaurants from costly no-shows.
Despite these legislative efforts, the demand for high-end, trendy dining experiences continues to surpass available options. Travel advisor Jaclyn Sienna India remarked, “Post-COVID, everything is booked up. Every plane is full, every restaurant is full, every hotel is full.” She highlighted the challenge of navigating reservations in this saturated market.
With 16 years of experience running Sienna Charles, a concierge service for the ultra-wealthy, India has extensive knowledge of securing access to coveted restaurants. Her clientele often consists of families with fortunes exceeding $100 million, including notable figures like George W. Bush and Mariah Carey.
India stresses that gaining entrance to popular dining spots hinges on understanding client preferences and cultivating relationships with restaurant operators. She noted a shift in consumer preferences from fine dining to a focus on trendy eateries, stating, “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu.” She added that the emphasis is now on the experience itself rather than just the cuisine, with a significant focus on the fear of missing out (FOMO) and the prestige of securing a reservation.
For those eager to claim their own bragging rights regarding tough-to-get tables, a list of the most sought-after New York restaurants, as identified by Sienna Charles, is forthcoming.