The starting point of developing a new Bijenkorfrestaurant was that the restaurant had to be partof ?de Bijenkorf? and its philosophy: ?The restaurantas a kitchen? of de Bijenkorf. The basic concept isan open kitchen consisting of different world  a restaurant in a department store, the main focuslies on the ?goods? - the cooking materials and foods,in which it is important to show guests the variousingredients and bases for each dish. concretedeveloped a cupboard in which all products can bedisplayed. It also serves as an architectural elementthat creates different zones within the restaurant andvarious seating areas, provides storage space for thedaily ingredients and serves as the back of a  kitchen, the heart of the restaurant, has beenplaced in the middle of the space and can bereached from two sides. This central positionautomatically creates two zones, in which the twoseating areas blend into the kitchen.