Soyshi: How Storyous Helps Run a Popular Experiential Concept in Brno

Soyshi is a modern Asian restaurant in Brno’s Líšeň district, which, since its opening in autumn 2025, has been attracting the attention of both the media and gastronomic guides. Two Gault & Millau chef’s hats, articles in Forbes and CzechCrunch, and reservations constantly fully booked – all within the first few months of operation.

Behind the concept stand Tomi Nguyen (bistro Večerka, Pop category in Gault & Millau), Tony Do (restaurant Diandi) and Tomáš Ngoc, former manager of London’s two-Michelin-star restaurant Story and a member of the Forbes 30 Under 30 selection.

The POS system this trio relied on from day one? Storyous.

One of the most demanding operations in the Czech Republic

On 500 square metres, you’ll find an open kitchen with a wok, a Japanese grill and a sushi section, an espresso bar, a VIP area for tastings and capacity for over one hundred guests. Printers in the kitchen, at the bar and at the till, quick lunches during the day, à la carte service with a Michelin approach in the evening. Tomi Nguyen has been working with Storyous for seven years at Večerka and has tested the system so thoroughly that he can’t imagine running a business without it.

“For me it’s a great system. It’s not something that would ever make me change anything – on the contrary, when I’m opening a new place, Storyous is the first thing I sort out,” says Tomi.

Tomáš Ngoc, who had previously worked exclusively with foreign systems, adds: “When I came from London, I didn’t know what to expect from a Czech POS system. Storyous pleasantly surprised me – it works reliably and intuitively, I have no reason to look elsewhere.”

A mobile waiter that saves on staff

For weekday lunches and weekend brunches, the team deploys mobile waiters combined with QR ordering. In the evening, however, the owners deliberately keep a more personal service without technology, and Storyous gives them the flexibility to switch.

“Thanks to the mobile waiter and QR orders we’ve saved at least one person per shift. With today’s labour costs in gastronomy that makes a huge difference,” says Tomi.

Running the business based on data

Bestsellers, weak products, strong and weak days – the team tracks all of this in Storyous and uses the data to manage purchasing and staffing.

“In the past we decided more based on gut feeling. Now we can see exactly which days are strong and which aren’t, and we adjust shifts and purchasing accordingly. It saves us both time and money,” Tomi explains.

Running the business based on data

Bestsellers, weak products, strong and weak days – the team tracks all of this in Storyous and uses the data to manage purchasing and staffing.

“In the past we decided more based on gut feeling. Now we can see exactly which days are strong and which aren’t, and we adjust shifts and purchasing accordingly. It saves us both time and money,” Tomi explains.

Control and quick onboarding

Every employee has their own login, voids can only be performed by managers, and the maximum discount is set to a fixed limit. The entire Soyshi team was built from scratch, and no one had worked with Storyous before.

“The onboarding was surprisingly quick. The system is so intuitive that even chefs who had never worked with any POS before found their way around it. Today our managers manage products and users themselves,” Tomi recalls.

Soyshi is one of the most closely watched new gastro venues in the Czech Republic, and Storyous is the system this ambitious team chose for its day-to-day management. As Tomáš Ngoc sums it up:

“Opening a restaurant on a housing estate was a risk. But thanks to the fact that the operational side runs flawlessly, we can focus on what matters – our guests and the food.”