Wedding Budget Calculator

The single largest slice is venue and catering, which commonly takes around 40 percent of the total because it scales with the guest count. Photography and video, flowers and decor, entertainment, attire, rings and stationery, and planning each take a smaller share. This calculator applies a widely used split so you can see roughly what to set aside for every part.

Most reception venues price food and drink on a per-head basis, so every extra guest adds a plate, a place setting and a share of the bar. That is why trimming the guest list is the most powerful way to lower a wedding bill. Halving the guests does not halve the photographer or the rings, but it can come close to halving the catering line.

Cost per guest is the total budget divided by the number of people you invite. It is a quick reality check: if the figure feels high for your area, you can either raise the budget, cut the list, or choose a less expensive venue and menu. Tracking it stops the guest list from quietly inflating every other cost.

Yes. Couples routinely run into costs they did not plan for, such as vendor gratuities, alterations, overtime, delivery fees and weather contingencies. Many planners suggest holding back around five to ten percent of the budget as a buffer. The planning and extras category in this breakdown is a sensible place to park that cushion.