# Event Budget Splitter

> Free event budget splitter. Enter your total budget and guest count, divide costs across venue, catering, decor and more, and see the cost per person instantly.

Planning a wedding, party, or team offsite? Enter the total budget and headcount, divide it across spending categories, and this tool shows the cost per person plus each category's share.

*Interactive tool: enter your values at https://toollantern.win/event-budget-splitter/ and results update instantly in your browser.*

## The per-person formula

Cost per person is the total budget divided by the number of attendees. Each category then gets its share: a category amount is the total budget times its percentage, and the per-person category cost is that amount divided by attendees. The percentages should add up to 100.

## Worked example

Budget **$5,000**, **50** guests, venue **40%**, food **30%**, decor, entertainment and misc **10%** each.

- Cost per person = 5,000 / 50 = **$100**.

- Venue = 5,000 x 0.40 = **$2,000**, or $40 per person.

- Food = 5,000 x 0.30 = **$1,500**, or $30 per person.

## Typical category splits

For weddings, planners often start near 40% venue, 30% food and drink, 10% decor, 10% entertainment, and 10% miscellaneous. Corporate events skew more toward venue and AV, while birthday parties skew toward food and entertainment. Treat these as starting points, then adjust to your quotes.

## Leave a buffer

Costs drift upward as details get finalized, so keep the miscellaneous slice at 5 to 10 percent as a contingency. If your percentages do not add to 100, the calculator warns you and still shows the split from the numbers you entered.

## Frequently asked questions
### How do I split an event budget fairly per person?

Divide the total budget by the number of guests. Splitting the budget into categories first keeps the per-person number honest, because you see exactly which slice, venue, food, decor, is driving the cost.

### What is a typical event budget breakdown?

A common starting point is 40% venue, 30% food and drink, 10% decor, 10% entertainment, and 10% miscellaneous. Adjust to your event type and your actual vendor quotes.

### Should I include a contingency in the budget?

Yes. Set aside 5 to 10 percent of the total as a miscellaneous buffer for price changes, extra guests, and last-minute additions. It is cheaper than revising the whole budget later.

### What if my percentages do not add up to 100?

The calculator flags it and still computes the split from the numbers you entered. For a clean split, adjust the percentages until they total 100.

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Interactive version: https://toollantern.win/event-budget-splitter/