Corporate party

Budget per guest and checklist

Calculate

  • Number of guests: Employees + partners.
  • Venue: Hall or restaurant rental.
  • Catering: Breakfast/lunch/dinner/buffet — per person.
  • Host + music: MC, DJ, cover band, sound equipment.
  • Photographer/video: Shooting and editing.
  • Transfer: If out of town — bus/taxi.
  • Decor & photo zone: Branded decor, photo zone, gifts.
  • Total per guest: Sum / number of guests.
  • Checklist: 6 weeks: date, budget, venue; 4 weeks: contractors; 2 weeks: program; 1 week: technical run-through.
  • Drinks: Alcohol separate — 30–40% of catering budget.
  • Date: Friday/Saturday — more expensive; Wednesday-Thursday — 20–30% cheaper.