Food Service Operations can vary from a Major distributor to a full-service restaurants, fast food outlets, caterers, some cafeterias, and other places that prepare, serve, and sell food to the general public for a profit.
Establishing an International Standard for Quality management system at a Food Service is usually a business decision that is driven most commonly by your customers. A good Quality Management system helps you to detect, prevent and mitigate/eliminate the risk and hazards involved with the Safety and Quality of your products that you are supplying to your customers. Conducting a Hazard Analysis is necessary to ascertain that the entity have controlled the known Hazards associated to the products that they are directly supplying its customers (for example Temperature control, Allergen Management, etc).
I am not aware of any regulation in your region, however, in USA (post FSMA implementation) there are many regulations that are now imposed on Food Handlers and Food Distributors, that were not checked previously, as part of the Supply chain program/Farm to Fork ideology (Sanitary Transportation is one example).
Is this thing too cumbersome for Food Service? Yes, it can be sometimes cumbersome, as Food Service handles multiple products at the same time and every product brings its own hazards. However, most of these hazards should be handled by the supplier/processor of the product, so you will need to have a good Supplier approval program (which relates to a good QMS, as mentioned above).
If yes, which standard is best suited? It can vary for every business to make a decision which standard they want to adapt. It is sometimes driven by customer's requirement, sometimes Industry, and other factors related to the operations of the business itself.
