Wedding Budget Calculator

Planning a wedding is a series of thousands of small decisions, and almost every decision has a price tag. A wedding budget isn’t just a “cap” on spending—it’s a plan for how you’ll distribute limited funds across the categories that matter most to you. This Wedding Budget Calculator helps you turn a single number (your total budget) and one of the biggest cost drivers (guest count) into a practical starting breakdown you can refine with real quotes.

What this calculator does: It estimates a category-by-category budget split (venue, catering, photography/video, attire, décor/flowers, and miscellaneous) using common percentage benchmarks, then checks whether the implied per‑guest catering allocation looks realistic for your guest count. The output is a planning guideline—not a vendor quote.

How the wedding budget breakdown is calculated

The core idea is that many wedding budgets can be expressed as a total budget multiplied by category percentages:

Typical starting percentages used for a baseline split (you should adjust to your priorities and local pricing):

• Venue: 40%
• Catering (food & beverage): 20% (checked against guest count)
• Photography/Videography: 10%
• Attire: 10%
• Decor & flowers: 10%
• Miscellaneous: 10% (music, stationery, transportation, favors, gifts, etc.)

Guest count check (per‑guest catering sanity check)

Catering is often the most guest-dependent cost. One helpful way to interpret the catering allocation is to convert it into a per‑guest amount:

Per‑guest catering allowance = Catering Budget ÷ Number of Guests

If your per‑guest allowance is low for your area or your level of service (plated dinner vs. buffet vs. cocktail reception), you may need to reallocate from other categories, reduce the guest list, or adjust the service style.

Interpreting your results

Use the results as a first draft and then pressure-test each category with real-world quotes. Here’s how to act on common outcomes:

• Catering looks tight per guest: Consider shifting budget from décor/flowers or miscellaneous, changing meal style, limiting premium bar options, or trimming the guest list.
• Venue allocation feels too high: Re-check what your venue includes (tables/chairs, staffing, in-house catering requirements). A “cheaper” venue can become expensive if rentals and staffing are separate line items.
• Photography/video allocation feels low: Reduce hours, choose photo only, or prioritize the deliverables you value most (coverage vs. album vs. second shooter).
• Miscellaneous is disappearing quickly: This is often where hidden costs live—permits, service charges, tips, overtime, alterations, postage, insurance, and contingency.

Worked example

Scenario: Total wedding budget = $25,000, Guest count = 100.

1. Venue (40%): $25,000 × 0.40 = $10,000
2. Catering (20%): $25,000 × 0.20 = $5,000
3. Photography/Video (10%): $25,000 × 0.10 = $2,500
4. Attire (10%): $25,000 × 0.10 = $2,500
5. Decor/Flowers (10%): $25,000 × 0.10 = $2,500
6. Miscellaneous (10%): $25,000 × 0.10 = $2,500

Per‑guest catering allowance: $5,000 ÷ 100 = $50 per guest. If local catering with tax/service fees tends to run higher than this, you’ll likely need to increase the catering line item (or reduce guests) to keep the plan realistic.

Comparison table: example budgets at common totals

These examples use the same baseline percentages so you can quickly see how totals scale. Treat them as starting points.

Commonly forgotten categories (quick checklist)

• Taxes, service charges, gratuities, and administrative fees
• Overtime (venue, photo/video, music, coordinator)
• Alterations, accessories, hair/makeup trials
• Marriage license, officiant fees, permits
• Rentals (chairs, linens, heaters, tents, restroom trailers)
• Transportation/parking/valet
• Stationery: save-the-dates, invites, postage, signage
• Gifts (wedding party, parents), vendor meals
• Day-of emergency kit, weather backup plan

Assumptions & limitations

• Benchmark percentages: The breakdown is based on broad “typical” percentage allocations. Real budgets vary widely by region, venue type, and priorities.
• Guest count effect: The calculator uses guest count primarily to interpret catering via an implied per‑guest allowance. It does not automatically re-allocate all categories (e.g., rentals, stationery) that may also scale with guests.
• All-in vs. partial quotes: Some venues bundle items (tables/chairs, staffing, basic décor), while others do not. Compare line-item quotes to avoid double-counting or missing rentals.
• Doesn’t include every category: “Miscellaneous” is a catch-all and may need to be expanded into separate lines (music, coordinator, transportation, stationery, tips, etc.).
• No tax/fee modeling: Taxes, service charges, and tips can materially change totals and are not itemized unless you plan for them.
• Guideline only: Outputs are not financial advice and are not guarantees of vendor pricing or availability.

FAQ

Is the breakdown a rule I have to follow?

No. It’s a starting template. If photography is your top priority, you can allocate more there and reduce another category.

Why does guest count matter so much?

Because many costs scale per person: food, beverages, rentals, stationery, and sometimes staffing. Even small changes in guests can shift the total meaningfully.

How much should I set aside for unexpected costs?

Many couples reserve 5–10% as a contingency for taxes/fees, overtime, weather backups, and last‑minute needs.

What should I do if catering per guest seems too low?

Increase the catering allocation, reduce guest count, or change service style (e.g., buffet vs. plated) and beverage options. Get a few quotes to ground your plan.

Do destination weddings follow the same percentages?

Often not. Travel, lodging blocks, and welcome events can shift the mix; you may need to move more budget into “miscellaneous” or create new categories.