Exxpiration dates of ingredients
Total cost of inventory
Add ingredientes to a menu
add sub recipes to a recipe
Live inventory to know what are you running low and need to be purchase by subtracting inventory products from the recipes you make each day.

It's great that the program automatically use the cheapest but it would be nice to the unit cost in the ingredient list. Example let's say I can ingredient A at $30/10oz or $16/4oz. It would be great if next to the ingredient it would say: $3/oz and $4/oz respectively.

Show how much of each menu item can be made using what is currently in the inventory and highlight what needs to be bought. Also, be able to tell the app that you have made a menu item and it automatically deduct those ingredients from your inventory.

Display the 'profit GP' on a menu item. To take into account VAT!

Will be nice to have next to the price of ingredients a function that tell you the price per kilo or cup.
I might buy something that come in a 2.5 kg package to a supplier and buy the same item to another supplier but it come in 1.750 kg so it will be easier to see which one is cheaper

List allergens in a recipe.

Export and mail menu items in PDF, CSV, and HTML.

Should food cost information be included?

Specify wastage (or edible portion) for a recipe. This factor would be taken into account when specifying the amounts of recipes in menu items.

Can be a single photo or multiple photos for each step of the preparation process. It may also be useful to have videos as well.

Set special price in addition to regular price in menu items

Build dedicated functionality for entering recipe preparation steps. Right now, the only alternative is to use notes.

Be able to arrange and rearrange ingredients instead of having them ordered alphabetically.

By having a database of barcodes Dineserve would automatically fill in the name of and details about the product.

The database would hold information such as nutrition, preferred unit of measurement, and prices.

Specify sales tax rate. Have it reflected in ingredient prices as well as calculated for menu items.

Please comment on how important is it for you to to be able to specify tax on an individual ingredient basis, in addition to having a general tax rate set.

Generate and print/mail nutrition labels that can be mailed and printed.

Have user accounts which can be used by each member of the team instead of them needing to share a single account.

Track sales manually or import data from your accounting software and/or POS.

This will allow for automatic calculation of difference (waste) between expected ingredient usage and actual ingredient usage.