1. Enter fixed costs
Include expenses that do not materially change with guest count, such as venue rental or core production.
2. Enter variable costs
Add guest-sensitive costs already estimated for the planned attendance, such as catering or attendee materials.
3. Enter expected guests
Use the attendance count that matches the variable-cost estimate.
4. Add contingency
Apply an optional percentage allowance for budget uncertainty.
5. Review cost per guest
Compare the result across attendance or budget scenarios while keeping cost categories consistent.