Budget Planner
Plan it, track it, pay it on time, and stay out of debt.
Who's contributing
Where the money goes
Not sure where to start?
We can split your total across every category using a typical starting split (about half goes to the venue and food). Then adjust it to fit your priorities: spend more where it matters to you and trim the rest.
Budget by category
Estimate = what you expect to spend. Actual = the real quote or contract price. Paid = what you've paid so far.
Payment schedule
Every balance you still owe, by due date. Add due dates in the categories above or in your Vendor Team.
Stay out of debt
- Decide the total first, then shop. Never the other way around.
- Guest count is your biggest lever. Every guest adds food, drinks, rentals and favors.
- Read for hidden costs: tax, 18–25% service charges, cake cutting, corkage, delivery, overtime, alterations and postage.
- Keep the 5% buffer for surprises. You will use it.
- Save monthly toward each due date instead of putting deposits on a credit card.
- Pay deposits by credit card (paid off right away) for purchase protection, and keep every receipt and contract.
- Ask about Friday, Sunday or off-season pricing. Many Iowa vendors offer it.
Tipping guide
Common guidance. Tips are always optional, and first check your contracts for a service charge or included gratuity.
| Catering staff & bartenders | 15–20% of the food & bar bill if gratuity isn't already included |
| Hair & makeup | 15–20% |
| Photographer, videographer, DJ or band | $50–$200 per person (often skipped for the business owner) |
| Drivers | 15–20% of the bill |
| Delivery & setup crews | $10–$20 per person |
| Officiant | $50–$100, or a donation to their church |
| Coordinator / planner | $50–$200 or a heartfelt note |
Put tips in labeled envelopes and give them to one trusted person to hand out. Add them under "Favors, Gifts & Tips".