Enter your symbol, e.g. ₨ $ € £
Optional
Per-Guest Budget:
Actual Total:
Remaining:
| Category | % Allocation | Budgeted | Estimated | Actual | Variance (Actual − Budgeted) | |
|---|---|---|---|---|---|---|
| 0 | 0 | |||||
| 0 | 0 | |||||
| 0 | 0 | |||||
| 0 | 0 | |||||
| 0 | 0 | |||||
| 0 | 0 | |||||
| 0 | 0 | |||||
| 0 | 0 | |||||
| 0 | 0 | |||||
| 0 | 0 | |||||
| 0 | 0 | |||||
| Total | 0% | 0 | 0 | 0 | 0 |
Allocation vs Actual — Doughnut
Example Data Table (on a 2,000,000 budget)
| Category | % Allocation | Budgeted |
|---|---|---|
| Venue & Rental | 30% | ₨600,000 |
| Catering & Cake | 25% | ₨500,000 |
| Attire & Jewelry | 8% | ₨160,000 |
| Photography & Video | 10% | ₨200,000 |
| Decor & Florals | 8% | ₨160,000 |
| Entertainment & DJ | 7% | ₨140,000 |
| Stationery & Invites | 3% | ₨60,000 |
| Beauty & Prep | 3% | ₨60,000 |
| Transport | 2% | ₨40,000 |
| Gifts & Favors | 2% | ₨40,000 |
| Misc & Buffer | 2% | ₨40,000 |
Formulas Used
Budgeted per category: Budgetedi = TotalBudget × (Allocation%i ÷ 100)
Variance per category: Variancei = Actuali − Budgetedi
Totals: BudgetedTotal = Σ Budgetedi, EstimatedTotal = Σ Estimatedi, ActualTotal = Σ Actuali
Remaining from total budget: Remaining = TotalBudget − ActualTotal − FeesTaxes, where FeesTaxes = ActualTotal × (FeesTax% ÷ 100)
Per‑guest metrics: PerGuestBudget = TotalBudget ÷ Guests, PerGuestActual = ActualTotal ÷ Guests
Note: You can edit any percentage to reflect your priorities. Keep an eye on Total % in the footer; it’s fine if it doesn’t equal 100%, but the variance will reflect over or under-allocation.