Profits at Restaurant Patrick Guilbaud up 6pc to €124,563. The celebrated Restaurant Patrick Guilbaud in Dublin’s Merrion Hotel reported strong performance with post tax profits rising 6pc to €124,563 last year. .
Previous filings show post-tax profits dropping to €167,554 due to rising overhead costs, rather than a 6pc rise to €124,563.
Recent Profit Drop: Post-tax profits fell by 51pc to €167,554 in its latest reported full-year figures. Higher operational and staff expenses impacted the bottom line.
The two-Michelin-star venue employs around 38 staff members, with total staff costs reaching approximately €1.7 million. Lunch menu is priced at €95 per person.A La Carte: Ranges from €120 to €170 per person. The eight-course option costs €260 per person.
Manager Stéphane Robin shared the establishment is close to achieving its third Michelin star, building on its long held two star status. The fine dining venue claims a loyal local clientele despite rising costs, highlighting resilience in Ireland’s high end hospitality sector.
