In New York City, securing a restaurant reservation has become increasingly challenging, with the process reaching new heights of difficulty. Over the past three years, obtaining a table at the city’s most sought-after dining spots has shifted from a tough task to an almost unattainable goal for many eager diners.
Joel Montaniel, CEO of the booking platform Sevenrooms, recently noted, “There are some restaurants that people can’t get into.” He spoke with restaurateurs during panels and admitted that many do not have tips for securing a reservation.
The competition for dinner seats has escalated to the point where, last month, the New York state legislature voted to prohibit third-party booking services like Appointment Trader. These platforms were facilitating the resale of restaurant reservations for $200 or more, a practice that resembled ticket scalping for concerts and sporting events.
Melissa Fleischut, President & CEO of the New York State Restaurant Association, heralded the new legislation as a significant win for the hospitality sector. She remarked that it would lessen the competition for reservations and shield restaurants from costly no-shows.
Despite these legislative efforts, demand for unique, trendy, and upscale dining experiences continues to exceed availability. Travel advisor Jaclyn Sienna India pointed out, “Post-COVID, I’m sure you’ve noticed that everything is booked up, right? Every plane is full, every restaurant is full, every hotel is full.” She highlighted the challenges in securing reservations for clients amidst a landscape of packed venues.
India leads Sienna Charles, a concierge and travel planning service that caters to ultra-wealthy clients, including notable figures like George W. Bush and Mariah Carey. With her extensive experience, she emphasizes that gaining access to desirable dining spots hinges on understanding customer preferences and fostering relationships with restaurant hosts.
She notes a notable trend: “People have really moved away from fine dining; we very rarely have a client that wants to sit through a tasting menu. The entire shift in the last three years has been towards trendy restaurants where the focus is not necessarily on food.” India explains that it’s more about the social aspect and the allure of being part of the exclusive dining experience.
For those keen on gaining their own bragging rights through persistence in reservation battles, insights from Sienna Charles reveal which New York restaurants have the most elusive tables available.