When the temperature drops, most waterfront restaurants go quiet. But not RUMBA. Nestled in Patchogue, NY, this colorful Caribbean-inspired spot turned winter into one of its busiest seasons – with two Hypedome dining domes.
Over just three and a half months, RUMBA welcomed nearly 1,200 guests in their domes alone. And they did it with just two dining domes, built for two tables. It’s no surprise RUMBA is now one of the most talked-about dome restaurant experiences on Long Island. Let’s dig into the details on how smart design and seasonal planning can drive serious revenue – without expanding square footage.
Winter Dining That Actually Works
RUMBA isn’t your average Long Island restaurant. Formerly known as RHUM, this vibrant waterfront spot serves up island-style cocktails and food that feels like a passport stamp to St. Barts – making it a year-round favorite. But until 2023, winter still posed a challenge.
RUMBA added two Hypedome S Clear domes to its waterfront deck – transparent, heated, and designed for all-weather dining with a view. Since launching the concept in February 2023, their winter seasons have drawn hundreds of dome bookings and well over 1,000 guests annually.
The early results spoke for themselves – the domes quickly became a staple of RUMBA’s cold-weather offering.
270 Reservations. 1,186 Guests. Two Domes.
RUMBA’s 2024/25 dome season ran from just before Thanksgiving through early March – roughly 3.5 months. Within the first week alone, they logged over 20 dome reservations. By the end of the season, they had hosted 1,186 guests across 270 dome bookings. With both domes regularly filled on weekends, the added winter capacity proved to be one of the restaurant’s most in-demand features.
And here’s the kicker – all of that came from just two dômes de salle à manger. Demand was immediate. Weekends were consistently booked out, and the domes quickly became a hot ticket for birthday dinners, romantic nights out, and small group celebrations.
An Experience Guests Are Willing to Pay For
At RUMBA, booking a dome comes with an additional rental fee – a strategy that adds to the bottom line without increasing labor or kitchen load. And guests don’t just accept it – they rave about the experience.
Here’s what real diners had to say:
“We had a great time celebrating my daughter’s birthday in one of the igloos. They are beautiful and the food was amazing!” – Mark
“We absolutely enjoyed the overall experience!” – Brian
“Had such a fun lunch in their igloo dome on the rooftop! The food was fantastic as always and our waitress was amazing! Highly recommend checking out this experience. The dome is so cutely decorated and super warm with a heater! – Brit
“We loved Rhum!! Excellent all around as it always is !! We will be back.” – Melissa
This is what turns a meal into a memory – and transforms your business into a destination dome restaurant on Long Island.
Wanna try it out? Book a private dining experience in RUMBA.
More Than Business: Giving Back to the Community
RUMBA isn’t just about numbers – they’ve also turned their dining dome success into a force for good.
RUMBA donates the proceeds from dome booking fees to St. Paul’s Episcopal Church of Patchogue, a local charity that supports families in need.
As their parent company, Rooted Hospitality Group, puts it:
“Rooted Hospitality Group loves being able to give back to their community whenever they can, and this partnership was a perfect way to support a local charity” – St. Paul’s Episcopal Church of Patchogue.
This initiative turns every dome booking into something more meaningful – and gives guests one more reason to feel great about reserving.
What Restaurateurs Can Learn from RUMBA’s Winter Strategy
So, what’s the takeaway for other restaurants?
Here’s what worked for RUMBA:
- Seasonal scarcity: Running the dining domes only from late November to early March created urgency and tapped into the festive winter mood.
- Compact setup, big impact: Two domes generated nearly 1,200 guest visits – a major seasonal boost without major renovations.
- Added value, added revenue: Guests paid extra to dine in the domes, and they considered it well worth the price.
- Community-first mindset: Partnering with a local charity elevated their brand story and reinforced local loyalty.
If you’re a restaurant owner looking for ways to increase covers and drive winter traffic, the dome restaurant model isn’t just a gimmick – it’s a proven strategy.
Want to learn more? Check our guide on repas d'hiver en plein air.
Closing Thought: A Small Space That Makes a Big Impact
In the coldest months of the year, RUMBA found a way to stay hot – not by reinventing their kitchen, but by creating two unforgettable outdoor spaces.
Their dome strategy turned a quiet season into a revenue generator. It drew in new guests, kept regulars engaged, and added a sense of excitement to winter dining.
Sometimes, all it takes is the right structure – at the right time – to turn a slow season into your strongest quarter.
Thinking of launching your own dining dome experience? Let’s talk – we’re here to help you extend your season, grow your revenue, and create moments your guests will remember.