3 min read
Budgets: estimated versus actual, at a glance
Split the budget into categories, track what you estimated against what you actually spent, and see the variance before it becomes a problem.
Categories with allocations
The budget starts as a set of categories — venue, catering, photography, flowers and so on — each holding a percentage of the total. Allocating percentages first keeps the split honest: it is obvious when catering is quietly absorbing the florist’s share.
Line items with a real cost
Inside each category you track individual items with an estimated cost and an actual cost. The difference between the two is your variance, visible per line and per category, so you can course-correct while there is still room to negotiate.
- Mark each item unpaid, partially paid or paid, with a due date.
- Link items to vendors so the money and the booking reference the same relationship.
- Add notes for deposits, taxes, service charges and anything the couple needs to approve.
Keep estimates up to date when a quote changes — an outdated estimate hides the overspend you are trying to avoid.