5 tips to owning/opening a restaurant from CNN.

If you've tuned into the Food Network lately, chances are you can pinpoint this here sir as Scott Conant - recurring judge on "Chopped," and host of the new series, "24 Hour Restaurant Battle."

After more than a decade of cooking in some of New York City's most renown Italian restaurants (L'Impero, Alto, San Demonico, etc.) and being named a "Best New Chef" by 'Food & Wine' magazine in 2004, Conant opened up his very own restaurant, Scarpetta, in 2008. Scarpetta went on to receive three stars from both The New York Times and 'New York Magazine,' and was dubbed one of the “Best New Restaurants in America” by 'Esquire' magazine. Oh - and the restaurant received a nomination for "Best New Restaurant" from the James Beard Foundationin 2009.

Let's just say the man knows a thing or two about opening up a restaurant.

5 Things to Keep in Mind When Opening Your Own Restaurant: Scott Conant

1. Get your concept on paper.
"Write it down and work on it. Hone it. Polish it. Breathe it and own it. The time you spend getting a clear idea of what you are pursuing is invaluable. Be honest with yourself and ask people smarter than yourself for their take on your ideas."

2. Figure out who you are...
"Your identity should be apparent in the menu and in the decor. Too much of a disconnect between the service, food and decor can confuse a customer."

3. When hiring your staff, select people that you like to spend time with.
"Think of things from the customer's perspective. If you don't want to spend time with that person, chances are, neither do your guests."

4. If you're doing it for your ego, buy a boat instead.
"It's great to pursue your passion, but ultimately the restaurant is not about you. It's about the guest, it's for them and there are a lot of sacrifices involved."

5. Another hiring tip: Hire people who do their job as well you do yours.
"I think a strong team is very important. Even if you've done every job in a restaurant, it doesn't mean you can do them all everyday. Don't be afraid to hire people who are going to challenge you. It will ultimately make for a better restaurant."

Honestly, knowing