Moreover, as shown in Figure 4, there are other potential areas for savings. The team calculated another 1.30 per cent potential saving on consumer price only from the boneless loin. For example, less goods-in for one product did not reduce the requirement for a goods-in person; and at the canteen, the requirement to bone out the loin did not mean that the chef could be redeployed to another job. However, if this thinking is repeated over a range of products then at some point there may be the potential to redeploy resource to other activities.