Customers are no longer willing to wait, much less have to look for an alternative when they arrive at their favorite restaurant and discover that there is no room. To avoid setbacks, it is best to make a reservation in advance. This practice, which used to be limited to special days or festivities, has become the norm for lovers of good food since the pandemic, according to data recorded by The Fork platform.
The leading online reservation company ensures that 57% of its users reserve a table more than 24 hours in advance. The data reflects that there has been an 11% increase in reservations made during the months of January and February of this year, compared to the data obtained in 2019.
The tendency to book further in advance is particularly noticeable in Michelin-starred restaurants, where it is recommended to make requests between three and six months before the desired date. “We notice it a lot with international tourists who come to Valencia and book earlier than the rest, to ensure a table,” says chef María José Martínez, owner of the Lienzo restaurant in Valencia.
This year, 12% of diners made their reservations between 24 and 48 hours in advance, 6% between 48 and 72 hours, another 12% between 3 and 7 days in advance, and 11% more than a week in advance. “For users, it is increasingly important to choose where and how to enjoy a gastronomic evening to their liking, without waiting or queuing, and therefore, booking in advance has become a fundamental aspect,” explains Sergio Sequeira, Country Iberia Manager in The Fork.
