How Reduced Hours Refined a Restaurant’s Reach

Sometimes, success simply isn’t enough to get through the stress of being successful. Back in the Day Bakery, one of the more iconic bakeries in the southern United States, sits on Bull Street in Savannah, Ga., at the edge of the Starland district, and guests habitually form a line out the door for warm biscuits, slices of Salted Apple Cider Pie or a fresh scoop of banana pudding, and the chance to chat with best-selling cookbook authors and James Beard nominees Cheryl and Griff Day. But as of February of this year, those guests are only lining up Thursdays through Sundays. The Days made the decision to embrace more of a life balance and change their hours, and it’s proving to be good for the business as well. “Year 16 was a big milestone for us, and we were starting to get weary,” Cheryl says. “The team was getting tired, we were bursting at the seams and so busy. Everybody thinks that’s what you want, so the f