Matrix documentation
This a short guide on how to correctly and efficiently use the matrix.
Matrix is an excel file where different departments can share information on implementing new items in the menu
It is essentially a set of tables (worksheets), each with their own role with respect to different aspects of menu launch (prices, menu layouts, product info etc.), that are linked thru formulas.
The formulas work via the main identifier of every item object created in Syrve - the SKU.
That is why implementing the right SKU is essential for getting the correct information as you will see.
Note: Cells with formulas are generally locked away.
Note: VBA makes it so that you cannot select or edit cells further than a range specified for every tab.
1. How to open and use?
First of all, it is important to use the Matrix in Desktop Excel and never web app!
You must also enable content when opened:
You can accept this file in particular as a trusted document.
2. Finance Tab
Column A and B are the most important, it is the information on SKU and Name from Syrve.
Syrve items are most of the time split in two main groups, Dine-in (DI) and Take-away (TA).
Take-away items take the name of DI and add TA to it.
Column C to G are the price categories used in Syrve for all items.
- Every item must have main price assigned, be it DI or TA.
- TA and DI items then have their own price categories.
- Basically, items should have the following price categories assigned:
- TA item: Main, Catering, Delivery, TA
- DI item: Main, Dine-in
- Modifiers: Main, Catering, Delivery, Dine-in, TA
- Modifiers should have the same price in all price categories.
- CAT item (special items for catering): Main, Catering, Dine-in (in Belgium company-owned as of November 2025)
- Dine-in prices should also be assigned for "catering menu for groups" - Marketing has more info
- NOTE: DI and TA item price category assignment is subject to change from January 2026!
EasyFairs prices are visible as well. This is a location used for events and has their own prices for TA (EASYFAIRS PRICE) and Catering (EASYFAIRS CATERING).
Column J holds another important information: Whether the item is new/out/subject to change in price/no change at all. This should be selected using dropdown.
Column K also holds info about potential recipe change via dropdown.
Column L and M should be used for special prices that are not used everywhere and are different for the same item based on location. (Think of the current G&G offer as of November 2025)
For all new items, there will always be some "placeholder" SKUs that can be used for formulas elsewhere in the matrix by filling in name and price info.
These are there in order for links to be made before items are created in Syrve.
Once the item is created in Syrve, the SKU will be overwritten by Marko (as of November 2025).
3. Dine-in menu layout Tab
If SKU info is properly introduced into column A of Menu Layout tab, somewhere towards column O you will get the correct dine-in price data.
It is also important to note that the column "Change?" will take import the data from CHANGE INFO column of Finances tab, that is to say new/out/price change/nothing.
- However, it is important to note that recipe change data will not be imported directly! This should be handled manually.
If meals on the layout use modifiers, you can also add the modifiers' SKU, in column Q - SKU modifiers, so that the modifier price appears in column P - Price ADD (Supplement).
- Important to be sure that the right modifiers is used, that is to say, that the modifier is correctly mapped to the item in question. For more help with this, check 5. Modifiers tab.
4. Take-Away menu layout tab
The exact same logic as in dine-in menu layout (check 3. Dine-in menu layout) applies here. The only difference could be column names or positions.
5. Labels + tab
Labels + tab is supposed to give information on all communication of prices that don't go via the physical menu card. This can be done thru bakery labels, G&G labels, blackboards etc.
Labels + also fetches a good chunk of its data from Finance tab. However, here it is important to provide both dine-in and take-away SKUs for majority of items.
- TA SKU in column A (SKU take-away) thru which the TA price will be fetched in column Q (PRICE Take-away on label)
- DI SKU in column B (SKU dine-in) thru which the DI price will be fetched in column R (PRICE Dine-in on label)
- Note: Name is given thru the TA SKU so you essentially get a TA version for the name from Syrve (column C)
- Note: Column D does not automatically fetch info on new/out/price change etc.
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In column T (USE), you can use the dropdown to specifiy whether the price and name info should be regarder as G&G label, blackboard info, bakery label etc.
Column U (CHANGE?) fetches directly info on change from Finance tab (unlike column D mentioned above).
6. Modifiers tab
This tab is essential for mapping modifiers to the correct items.
Use filter on Column D Modifies to know which modifier applies to which item.
In the example below I am using "toast" to see what are modifiers applied to the toast (avocado toast for example).
The result should give you something like this:
You can now take modifier SKU info from column B and use it elsewhere in the menu layout and you can be sure you are getting the correct modifier and price for the item that you need.
Some items have different "groups" of modifiers on them, like the student combo item where there is a choice of sandwich and a choice of drink.
This can easily be identified by paying attention to the Group column when filtering.
