Make room for
what matters.
Build an editable planning range. Start with your meal counts, then enter the costs you know.
1. Meals, counted separately
Enter guaranteed plates for each meal. Use the higher of expected attendance and a contractual minimum. Include supplier and crew meals where required.
Food reference and venue minimums
A published Bangalore vegetarian catering example lists a traditional meal at ₹350–650 per plate and a reception buffet at ₹550–1,200. Change these to match your menu and quote. No non-vegetarian price is inferred.
If a venue imposes a minimum food spend, enter it below. The calculation uses the higher of meal costs and this minimum. A minimum spend is not added twice. Enter separate venue hire only if it is charged in addition.
2. Supplier and venue costs
Each line covers the whole selected scope once. For a package covering several functions, enter the package once. Blank means still to price. Mark included items to prevent counting them again.
3. Taxes and a little breathing room
Only add charges excluded from your entered quotes. There is no automatic tax percentage because supplier and venue treatment differs.
10% is an editable planning allowance, not a researched supplier price. It applies to currently priced event costs, including entered charges.
4. Personal spending, kept separate
Your event total excludes this line. Include beauty here if you have not already counted it in a supplier package.