Tools
Understand budget allocations and rounding
Product documentation · Reviewed
The budget calculator distributes your entered total according to the priorities you supply. Its percentages are not published market averages.
Use it
Enter the total budget, guest count and reserve percentage. Each category has a relative weight. The reserve is removed first; the remainder is allocated proportionally across those weights.
Understand the result
Amounts are calculated in whole cents and reconciled so the categories plus reserve equal the entered total. Cost per guest is a simple division, not a quote from a venue or caterer. Adjust the weighting to compare your own priorities.
If something is unclear
Replace estimates with actual written supplier quotes and include relevant taxes, service charges, delivery and setup in the real budget. Keep unpaid commitments visible before deciding that money remains available.
Open the tool or return to the help index.