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Cameron Hake keeps a magazine ad for a Disney cruise as a reminder that when his parents open their 20th meal-prep franchise, they’re all going on vacation.

With eight stores still to go, looking forward to that cruise makes it easier for Cameron, 6, to accept his parents’ long hours and frequent travel.

Lisa and Jason Hake launched Minneapolis-based Sociale Make & Take Gourmet in 2003 and have grown to 12 stores by setting goals. The trip was Cameron’s idea. “He’ll literally help us pack because we’re getting close to his goal, as well,” Lisa says.

Many entrepreneurs start up because they want to call their own shots – in the office and at home. Self-employment, they figure, will make it easier to put family first and allow them to attend soccer games and dance recitals.

But they soon find that being your own boss can easily mean working all “shifts” every day and that, unless you’re careful, independence can leave even less time for family.

The Hakes’ solution was not only to blend their goals for business and family, but to set a schedule preventing one from overwhelming the other.

While working three days a week to meet their 3-year business target of opening 200 Make & Take stores, Lisa Hake stays home Mondays and Fridays to care for their kids.

“Of course, I answer e-mails and step away a few times throughout the day, but I really try to focus on the children,” she says. “And I work harder Tuesday through Thursday.”

Author: Lynne Meredith Schreiber

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