Wedding Budget Calculator
Split a wedding budget across venue, catering, photography and the rest using realistic industry percentages, with cost per guest.
How it works
Each category = total budget × its typical share · Cost per guest = total budget ÷ guests
Wedding costs cluster into predictable categories, and planners use rough percentage guides so no single item quietly consumes the budget. Venue and catering almost always dominate — often close to half — because it scales directly with the guest count. Keeping a buffer of around 7% for overlooked extras and last-minute changes is one of the most reliable ways to avoid overspending.
Worked example
On a $30,000 budget for 100 guests, venue and catering take 45% ($13,500), photography 12% ($3,600) and a 7% buffer holds $2,100 in reserve. Dividing the whole $30,000 by 100 guests gives a headline cost of $300 per guest.
Frequently asked questions
Why is cost per guest useful?
Many wedding costs — catering, drinks, favors, seating — scale with headcount. Cost per guest tells you the real price of every invitation and makes trimming the list a concrete lever on the budget.
Are these percentages fixed?
No — they are a starting template. If photography matters more to you than flowers, shift the shares; the point is that they should still add up to 100% of what you can actually spend.
How big a buffer should I keep?
Around 5–10% for surprises: overtime, extra guests, delivery fees and tips. Weddings almost always surface costs you did not plan for, so an untouched cushion is worth building in.
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Educational estimate, not financial advice.