Once upon a time, securing a table at a trendy new eatery didn't require a mad dash to Resy at midnight. We took for granted the simplicity of those days. Now, in major cities from New York to Los Angeles, hours-long queues stretching out the door have become the norm rather than the exception.

Post-Pandemic Restaurant Trends

Restaurants have increasingly relied on reservations to ensure more stable earnings in the post-pandemic era. Simultaneously, the rise of TikTok and Instagram has elevated dining to a cultural phenomenon. Securing a spot at a trendy restaurant now carries social cachet, similar to getting tickets to a highly anticipated Broadway show.

Friends' Frustration and the Birth of Access

Evan Felcher and Mattia Ros, who met in college as tennis rivals and later reconnected in NYC through their jobs in finance and a shared love for the city's culinary scene, grew tired of the stress, waitlists, and hassles associated with modern dining. This led them to start brainstorming ways to offer guaranteed reservations at destination restaurants.

The Access App - A Controversial Solution

The solution they came up with is the subscription-based app called Access. It charges $1,788 per year and up for reserved tables at top NYC restaurants. The app's cheapest tier, aside from a limited-time free "guest plan," includes up to two reservations per month, along with a "concierge service" and curated picks. "Access was designed to redefine the booking experience," Felcher told TechCrunch. "It gives members exclusive access to coveted reservations."

The Gray Market and Reservation Piracy

Access' concept brings to mind the gray market for restaurant bookings that emerged after the pandemic. Sites like Appointment Trader allow sellers to list two-top tables at prime locations like Carbone for $200 or more each. Restaurants have no control over these sales, often facilitated by bots that snatch up reservations from legitimate platforms like OpenTable faster than humans can. A bill passed by the New York legislature aims to ban this "reservation piracy," but Governor Kathy Hochul has yet to sign it into law.

Access vs. Third-Party Marketplaces

Felcher contrasted Access with third-party reservation marketplaces, pitching Access not only as a benefit for diners but as a way for restaurants to have more control over their booking inventory. A portion of Access' membership fee revenue goes directly to its restaurant partners. "Restaurants get high-touch customer data," he said. "Access can seamlessly pass this to their front-of-house employees. We partner directly with leading restaurants and hospitality groups to pre-secure tables exclusively for our customer base on a nightly basis."

The Credit-Based System

Access has adopted a credit-based system that dynamically "prices" bookings. The number of credits a table "costs" on the app varies depending on the restaurant's popularity, party size, day, and time. Only a certain percentage of credits roll over each month, and subscribers to the more expensive plans can buy credits a la carte. "Members enjoy a seamless, stress-free booking experience, while venues regain control and are able to monetize their in-demand reservation inventory," Felcher said.

Comparing with Rivals

It might seem like a tough sell until you consider that members of Dorsia, a rival platform, pre-pay for ~$500 guaranteed minimum spends at some of the same restaurants on Access. "With Access, there are no waitlists, awkwardly calling in favors to a friend, or being subject to rigid predetermined minimum spends - practices that detract from the genuine element of hospitality," Felcher said.

Access in Beta and Future Plans

Access is currently in beta and capping memberships at 3,000 people. Prospective subscribers need to apply by filling out a questionnaire. The app is already generating $50,000 in revenue, and Felcher expects it to reach $1 million by the end of next year. Access has also secured a $500,000 pre-seed investment from PE firm Intium Management and the family office of former Goldman Sachs partner Ron Marks. Marks was drawn to Access by its "ancillary add-on" and expansion potential. In addition to pop-up events for members, Access is exploring more personalized restaurant services and planning to grow into nightlife venues like lounges. It is also launching a corporate program to let teams arrange for private dining rooms, bar buyouts, and access to ticketed events.

The Challenge Ahead

Access' challenge will be overcoming the perception that it's just another app for the wealthy to avoid waiting. CNN's Nathaniel Meyersohn called it a "booming industry of advantages" that comes at the cost of a worse experience for less fortunate patrons and raises concerns about service quality and fairness. Felcher argued that Access can bridge the gap between high-profile venues and enthusiastic diners. "At the end of the day, everyone has to eat, and in a city like New York, people desire the highest levels of service and experiences for both leisure and business. Access makes it easy for them to access these experiences regularly without knowing the chef." But it's frictionless only for those who can afford it.