🔢 MathGrade 6Lesson 33
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Budget a Small Event

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Learning Objectives

  • 1Plan a simple event budget by listing categories with estimated costs
  • 2Calculate revenue, total expenses, and profit for a small event
  • 3Express each expense as a percent of the total budget
  • 4Decide whether an event plan is feasible by comparing income and costs
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Mini Lesson

A budget is a plan for the money a project or event will spend and earn. Real organisers always make a budget before they buy anything. In this lesson you will plan a small event — a family party, a bake sale, a sports tournament — and use math to check if your idea actually works. Budgets keep you out of trouble: if expenses are higher than revenue, you lose money.

The big four

  • Revenue: the money coming IN. For a sale, revenue = price per item x items sold. For a ticketed event, revenue = ticket price x tickets sold.
  • Expenses: the money going OUT. Add up every cost: food, decorations, supplies, prizes, venue, etc.
  • Profit: what is left after expenses. Profit = revenue - expenses. A negative profit is called a loss.
  • Budget: a written plan that lists revenue and expenses BEFORE the event so surprises do not happen.

Step-by-step: a club bake sale

  1. List your expense categories: food $40, decorations $10, supplies $25, signs $5. Total expenses = $80.
  2. Estimate revenue: 50 cupcakes at $3 each. Revenue = 50 x $3 = $150.
  3. Calculate profit: Profit = $150 - $80 = $70.
  4. Check feasibility: profit is positive, so the plan works. If revenue < expenses, raise the price or cut a category.

Percent of total

Once you have a total, you can ask which category eats the biggest slice. Percent of total = (category cost / total expenses) x 100. In the bake sale, food is 40 / 80 = 50% of expenses, supplies are 25 / 80 ~ 31%, decorations are 10 / 80 = 12.5%, and signs are 5 / 80 ~ 6.25%. A pie chart or bar chart shows this at a glance.

Example

You raise the cupcake price from $3 to $4 and still sell 50. What is the new profit?

Answer:$120

New revenue = 50 x $4 = $200. Expenses are unchanged at $80. Profit = $200 - $80 = $120 — a $50 increase from the original $70.

Unit costs and per-person costs

  • Unit cost = total cost / number of units. If decorations cost $24 for 8 balloons, unit cost = $24 / 8 = $3 per balloon.
  • Per-person cost = total expenses / number of guests. For 80$ of expenses and 20 guests, that is $4 per guest.
  • Per-person costs help you set a fair ticket price. Charge a bit more than per-person cost to leave room for profit.
Bake Sale BudgetA budget table for a bake sale with expense categories and percent of total: Food $40 (50%), Supplies $25 (31%), Decorations $10 (13%), Signs $5 (6%), and a total expenses row of $80 (100%).Bake Sale BudgetTotal = $80. Revenue = 50 x $3 = $150. Profit = $70.CategoryAmount% of TotalFood$4050%Supplies$2531%Decorations$1013%Signs$56%TOTAL EXPENSES$80100%Profit = Revenue - Expenses = $150 - $80 = $70.
List every category. Total the column.
Where the Money GoesA pie chart of the same bake sale budget showing Food 50%, Supplies 31%, Decorations 13%, and Signs 6% of the $80 total, with a legend on the right.Where the Money GoesEach slice = category cost / total expenses x 100.Food50%Supplies31%Decorations13%Signs6%Total $80Bigger slice = bigger share of the budget.
Pie chart of the budget breakdown.
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Tip: always add a small contingency line (about 10%) for surprises — a pen runs out, a balloon pops, more guests show up. A budget without a buffer is a budget that breaks.

Vocabulary
budget
A written plan listing the money expected to come in and go out.
revenue
The total money received from sales, tickets, or donations.
expense
Money spent on supplies, food, prizes, or other event costs.
profit
Revenue minus expenses; what is left after all costs are paid.
loss
A negative profit — when expenses are greater than revenue.
unit cost
The cost for one item, found by dividing total cost by the number of items.
percent of total
A category cost divided by the total cost, written as a percent.
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