Event budget and cost split
Keep venue, food, and extras on their own lines, apply a service charge once, and see the fair share for each guest. The sample budget is for eight people.
| @1 | venue = 480$ | |
| @2 | food = 360$ | |
| @3 | drinks = 180$ | |
| @4 | extras = 75$ | |
| @5 | subtotal = venue + food + drinks + extras | |
| @6 | service = subtotal * 12% | |
| @7 | total = subtotal + service | |
| @8 | guests = 8 | |
| @9 | perGuest = total / guests |
How it works
- Replace the line-item amounts with your quotes or receipts.
- Change the percentage on the
serviceline if the venue uses a different fee. - Change
gueststo see the per-guest cost update without touching the total.
Because the fee and split are named values, you can add a discount or deposit as another line and keep the audit trail visible.