Hosting Pop-Ups

I own and operate a new restaurant in northern California. We’re only open Wednesday-Sunday and closed Monday/Tuesday.

Over the last few decades I’ve been given many incredible opportunities to hone my skills to become a fairly successful chef- this is now my second restaurant. I would like to pay that forward by providing some local chefs and cooks a professional kitchen and dining room to operate pop-ups in, on the days we’re closed (supervised, of course). I’m not looking to make money on these- just cover the cost of kitchen operation- by selling alcohol pairings (or taking a small fee to cover gas/electricity).

Has anyone done this before? My biggest fear is liability, obviously. I’m guessing I should have a contract template written up and add some sort of insurance clause?

I feel like taking all of the payments for food and beverage directly and then 1099 (minus taxes/credit card fees,etc) whoever the host chef is might be the best option?

Any advice helps!