What do you think are the challenges that restaurants face when distinguishing themselves based on?

You could as well shorten your question to "How to run a restaurant." The answer might be dozens of books, or none. It is interesting that immigrants who never attended American public schools tend to be successful in small businesses, whereas those who did go to American schools tend to fail, and the rate of failure is proportional to the time they spent in school.

Here is a book that you might find interesting: www.amazon.com/E-Myth-Revisited-Small-Businesses-About/dp/0887307280/ref=sr_1_1