Starting shares you can change. They are a planning split, not national averages.

Your guest list stays in this browser. It is not uploaded, saved or used for ads or analytics, and files you import are read on your device. Refreshing or closing the page clears the chart, so use “Save project file” to keep working later. The seat finder link carries the names inside the link itself: anyone who has the link or QR code can read the list, so share it only with your guests.

Using the budget split

Enter the total you can spend and your guest count. Every category is a percentage you can change; the table shows dollars and the cost per guest. Food and venue are usually priced per person, so the per-guest figure is the one to compare with caterer quotes.

  • Cut the guest list before cutting everything else: each guest adds food, drink, a chair, a place setting and stationery.
  • Keep a buffer for surprises such as service charges, tips, overtime and taxes that quotes leave out.
  • Download the CSV and add actual quotes next to each line as they come in.

Common questions

Are these percentages averages?

No. They are an editable starting split so the calculator works on first load. Your own priorities and local prices should replace them.

Also on this site

More tools to try.

The studio notebook

A useful place to begin.

Clear steps, considered details, and ideas you can put to use.