How it is calculated
- Left in budget = budget − total estimates.
- Cost per guest = total estimates ÷ guests.
- Still to pay = estimates − paid.
- Save per month = (estimates − paid or saved) ÷ months left.
Items can be edited, added and removed; the suggested split is a typical starting point.
Worked example
A 25,000 budget for 100 guests with the suggested split (venue and catering 42% = 10,500…): 250 per guest; after a 2,500 venue deposit, 22,500 is left to pay.
Frequently asked questions
What is the biggest wedding cost?
Usually the venue and catering — which is why the guest count matters more than anything else.
How much contingency should I keep?
About 5–10% for the unexpected.
Should the rings be in the budget?
Add them as a line if they come from the same money.