So we get some of these ideas that it's better to produce some things in-house to bring the cost down. If you work in a city where you have a lot of feet and you have a lot of service and optimisation required, then it's worthwhile mitigating that, increasing your expenses for the sake of efficiency, but if you have standing time and you have space, that you produce product. So out of season, you could be producing product for your seasonal supply. Just putting the potential to work, that's an important aspect for small town where you rely on seasonal business in order to capitalize on your location and offering, and in this case, anything that is of value as a potential product, like the food and hospitality industry.