1. Your budget (example numbers)
2. Split by category
Shares are a starting point, not an average or prices for your area. Change any share; the total should come to 100%.
Category
Share %
Planned
Total of shares
Cost per guest
Venue, catering and drinks per guest
The spreadsheet keeps this split and adds what is booked and paid in each category, every deposit with its due date and whether it is overdue, and your guest list with RSVPs and cost per guest. Google Sheets & Excel.
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