These employee and equipment hires are all part of the catering - charging for food, drink. Therefore, this aspect of your bookkeeping has more to it than just the sit-down on the premises. This restaurant now has certain liabilities, risk potentials and such concerns that catering is exposed to.
You're going to want a separate, standalone chart of accounts for this aspect of business. Keep as much as you can separate and accountable to each segment of the business.
Because, your restaurant- regardless if it carters on site or away, you now have a wide variety of foot traffic, higher consumption levels of alcohol with all the baggage that that entails, and not to mention open flame heating of serving containers and more. Then on top of all that is the increase in your property insurance and any umbrella policies that are added on. If this restaurant is catering offsite, be prepared to issue Certificates of Insurance, covering not only your company vehicles, but any employee vehicles that enter properties.
So when scheduling a catering affair, make sure to assign a control number to it, so all specific use purchases, stock usage of supplies, employee assignments, house and property dedication, officer - private security or municipal police, bartenders and alcohol control, so on and so forth, is documented. These documents - serving plans, "tabs", space allotment and so forth are used for your charging accounts and summarizing profit or loss.
There's a lot to the catering business when restaurants "give it a go." The controls that are everyday in the sit-down servings business is nothing like catering. The learning curve can be extremely steep.