Vikrant I am not sure why you would view a restaurant as something different than a manufacturing process. If I take raw material i.e. food and transform it into a product i.e. a meal I am not sure how much more closely you can come to a manufacturing process. For every meal you serve there should be roughly a known amount of ingredients that need to be used. If I use more then I have an improvement opportunity.
The cool part about a restaurant is how closely coupled you are to the customer. Feed back can be instantaneous. You don’t need some inspector or a test to approve you to ship it. The customer is generally on the other side of a wall and if you want to know what they think you can just go ask them.
There is a good book called All I Need To Know About Manufacturing I Learned In Joes Garage. Look at how he extrapolates concepts. At the risk of being a cliché you need to think outside the box. Stop thinking about why you are different and start looking for similarities. Not everything will work but then not everything works in every manufacturing site. You just need to have the wisdom to decide what will help you.
Just my opinion
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