“You want to be surrounded by good people that enjoy coming to work and enjoy the vibe. As much as you put in is as much as you get out of anything.”
Being a life-long Sydney Roosters fan, I was thrilled to be given the opportunity to sit down and talk to the current Roosters captain at his Randwick café, High St Society. The café, which opened its doors in January 2017, is owned by Jake Friend and two business partners. My duty upon arrival was to order the house organic, fair trade coffee. Turns out that the coffee is supplied by former rugby league player, Ryan Girdler. Perhaps there’s a theme here.
“Growing up, I always liked cooking and always liked food, so when the opportunity came up I decided to have a crack at it,” Jake says, explaining the move into hospitality. The opportunity was introduced to him by now business partner, Dave, owner of the Coogee Courtyard Café, where Jake has spent a significant amount of time since moving to Sydney 10 years ago. So what were the key issues to consider prior to jumping into the business? “It’s a great location opposite the hospital and I knew the light rail was coming soon,” Jake responds.
In terms of Jake’s involvement in the day-to-day running of the business, it varies between the footy season and the off-season. But he drops in regularly, and in the off-season that often means six out the six opening days each week. “They’ll always find something for me to do when I’m here,” he admits.
Enough talk about the café, let’s talk footy. Jake arrived in Sydney as a fresh faced 17-year-old and admits that his f irst-grade debut against the Bulldogs in 2008 is one of the two major highlights of his career to-date. The other, of course, being the Roosters’ 2013 NRL premiership.
The best player he’s played against? Jonathan Thurston. The best he’s played with? Well, one is Mitch Aubusson, “because you know he’s going to turn up every day”. And then there’s Anthony Minichiello and Sonny Bill Williams. “They’re professional, on and off the field. When you train with guys like that, it puts pressure on you to keep up with them,” Jake says.
And what of the Roosters’ two very contrasting past seasons? “In 2016, there were a few injuries and some offf ield incidents that left a mark. There was a lack of professionalism at times,” he says candidly.
And as for 2017, where the Roosters f inished one game short? “2016 burnt a lot of us,” Jake admits. “So we worked really hard in the pre-season and built up a good team morale. Luke Keary and Mick Gordon were also great additions to the team.” And the goal for 2018? “To go one step further than 2017.”
Are there any parallels between the business and footy? “You want to be surrounded by good people that enjoy coming to work and enjoy the vibe.” In other words, you need good teamwork in both. “As much as you put in is as much as you get out of anything. If you cut at training or on the field or in the café, then you won’t get the results.”
“Growing up, I always liked cooking and always liked food, so when the opportunity came up I decided to have a crack at it ,”
