About the Wedding Budget Calculator
Planning a wedding means juggling a dozen vendors with one total budget. This wedding budget calculator splits your budget into the main categories — venue, catering, photography, attire, flowers, music and the smaller items that add up — using typical planning percentages, so you know what to aim for before you start collecting quotes.
It holds back a contingency buffer first (surprise fees, overtime, tips and last-minute extras are common), shows the cost per guest and the catering budget per head, and works out how much you need to save each month to reach the total by the wedding date. Pick one category as your top priority to move extra money into it.
The percentages are a starting point, not a rule: costs vary widely by region, season and guest count. Once you have real quotes, adjust the total or reduce the guest list — the guest count is the biggest lever because catering, rentals and stationery all scale with it.
With the default inputs, the cost per guest is $291.67. Change any value above to recalculate instantly.
How to use the wedding budget calculator
- 1Enter the total amount you can spend on the wedding.
- 2Enter your expected guest count.
- 3Set a contingency buffer — 5% to 10% is sensible.
- 4Pick a top-priority category if one matters most to you.
- 5Enter what you have saved and the months left to see your monthly savings target.
- 6Use each category amount as a target when collecting vendor quotes.
Formula and method
The calculator first sets aside a contingency buffer (B × c), then splits the rest of the budget using typical planning shares: venue 30%, catering 25%, photography and video 10%, attire 8%, flowers and decor 8%, music 7% and everything else 12%. Choosing a top priority moves 5 percentage points from the “other” bucket into that category.
Cost per guest is the full budget divided by the guest count, and catering per guest is the catering allocation divided by guests — handy for comparing per-plate quotes. The savings plan divides whatever is still unsaved by the months remaining, with no interest assumed.
- B
- Total wedding budget
- c
- Contingency buffer percentage
- G
- Number of guests
- share
- Category percentage of the allocatable budget
Worked examples
$35,000 wedding for 120 guests
A 5% buffer holds back $1,750, leaving $33,250 to allocate: $9,975 for the venue, $8,312.50 for catering (about $69 per guest) and $3,325 for photography. Each guest costs about $292 overall. With $10,000 saved, the couple needs $2,083.33 a month for 12 months.
$20,000 wedding for 60 guests, 10% buffer
Holding back $2,000 leaves $18,000: $5,400 for the venue and $4,500 for catering, or $75 per guest. The smaller guest list means a higher cost per guest of $333. Saving the remaining $15,000 over 18 months takes $833.33 a month.
Photography as top priority, $60,000 budget, fully saved
Making photography the priority raises its share from 10% to 15% ($9,000) and trims “other” from 12% to 7% ($4,200). The venue still gets 30%, or $18,000. With the full $60,000 already saved, no monthly saving is needed.
Frequently asked questions
How should I split my wedding budget?+
A common starting split is roughly 30% venue, 25% catering, 10% photography and video, 8% attire, 8% flowers and decor, 7% music and 12% for everything else, plus a 5%–10% buffer. Adjust toward what matters most to you.
What is usually the biggest wedding expense?+
The venue and catering together typically take half or more of the budget, and both scale with the number of guests. Reducing the guest list is the most effective way to cut the total cost.
How much buffer should I keep in a wedding budget?+
Keep 5% to 10% unallocated. Service charges, vendor overtime, tips, alterations, extra rentals and last-minute décor changes regularly push weddings over budget.
What small costs do couples forget?+
Common forgotten items include vendor tips and meals, service charges and tax on catering, postage for invitations, marriage licence fees, alterations, welcome bags, and transport for the wedding party.
How can I lower my cost per guest?+
Choose an off-peak day or season, serve a buffet or family-style meal, limit the bar to beer, wine and a signature drink, and trim the guest list — each person removed saves on food, drinks, rentals and stationery.