What is your personal philosophy on menu pricing vs. profit and what would you charge for a 1.25 lb lobster on your menu (assume its a la carte). 

My personal philosophy on menu pricing vs. profit is to maintain a balance between the two in order to ensure both customer satisfaction & financial stability in the long run. It is important to consider multiple factors, such as labor costs, market trends and ingredient availability when determining prices. This will allow you to make a reasonable profit while also giving your customers value for their money.

In terms of pricing a 1.25 lb lobster (à la carte), it would depend on various elements including current market prices, supplier cost and desired margin of profit. If all the other factors are constant, I’d likely set the price of this dish at $35 to $40 depending on the other dishes that will be served with it. This would ensure the dish is competitively priced while still generating a profit for the restaurant.

In conclusion, my personal philosophy regarding menu pricing vs. profit centers around achieving a balance between both which allows customers to receive quality meals at fair prices whilst also making sure businesses can cover their costs & generate desired margins of return over time. As such, based on my own assumptions/research I would probably charge $35-$40 for a 1.25 lb lobster (à la carte).