In New York, securing a dinner reservation has become increasingly difficult, with the situation intensifying over the past three years. The city’s most popular restaurants have transformed the reservation process from merely challenging to nearly impossible for many eager diners.
Joel Montaniel, CEO of the reservation platform Sevenrooms, recently highlighted the problem, noting that some restaurants are completely booked. Even restaurateurs he has consulted on effective reservation strategies admit to being at a loss for solutions.
The growing competition for table reservations compelled the New York state legislature to take action last month, as they voted to ban third-party booking platforms like Appointment Trader, which allowed users to resell restaurant reservations for prices exceeding $200, a practice reminiscent of concert and sports event scalping.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, praised the legislation as a “major victory for the hospitality industry,” asserting that it would diminish reservation competition and safeguard restaurants against costly cancellations.
Nonetheless, the demand for trendy and luxurious dining experiences continues to outpace their availability post-COVID, according to travel advisor Jaclyn Sienna India. She pointed out that virtually everything, from flights to hotels to restaurants, is fully booked in the current climate.
With over 16 years at the helm of Sienna Charles, a concierge service catering to affluent clients, India has extensive experience in securing reservations. Her clientele includes high-profile individuals with fortunes exceeding $100 million. She emphasizes that accessing top-tier restaurants hinges on understanding client needs and fostering relationships with dining establishments.
India also observes a shift in dining preferences among her clients, noting a decrease in interest for traditional fine dining experiences and an increase in demand for trendy spots. She believes that the modern focus is more on the social status of securing a reservation rather than the culinary experience itself, driven by the fear of missing out (FOMO) associated with these exclusive venues.
For those determined to secure their own brag-worthy reservations and willing to persist in their efforts, India offers insights into which New York restaurants are currently the hardest to book.