Taking load off of the kitchen

Hey everyone,
Just wondering if anyone has dish ideas that would help me tackle a problem in our restaurant: too small of a kitchen for the size of the restaurant. We have several trade shows in the area and during these times of year our restaurant is absolutely slammed. I thought of creating a special menu that is geared toward the people that attend the shows, more limuted so the kitchen can keep up. The owner thinks that limits the options too much and says people come back for certain dishes. Our menu is too large to begin with, but any ideas for dishes that can take a load off the kitchen. Obviously salads and quick items but just looking for other ideas as well, our kitchen has two standard convection ovens, a flat top (small), 6 fryers, and a 6 burner range. Very limited oven space and we are serving a 150 seat dining room, filled to the brim with a 45 minute wait for seating.