If you are having trouble keeping food on your counters, run less tables. I've always run a small restaurant--- between 10-12 tables. This allowed me to keep food served while I cooked more. So while I'm making less money per hour, my restaurant is busy all the time so it evens out in the end. I figured this strategy out very early on, and shock of shocks it still applies with the changes.
Sometimes you just need to rethink what will work for you. If you're running a 24 table behemoth, of course your food will run out. They key is keeping food on the counters so people come in, and that was easiest for me with a small setup.