How the wedding budget calculator works
The budget is divided by percentage. Venue and catering is usually the largest item because it scales with guest count; the rest covers the main vendor categories, with a contingency held back for overruns.
Everything else = Total − all listed categories − contingency
Cost per guest = Venue and catering ÷ Guests
The default shares (45% venue and catering, 12% photography and video, 8% attire and beauty, 8% flowers and decor, 7% music) are a common starting split used by planners. Your priorities may differ. Cutting the guest list is usually the single most effective way to reduce cost, because food, drink, rentals and stationery all scale per head.
Worked example
A $30,000 budget for 120 guests sets aside $13,500 for venue, food and drink, about $113 per guest, plus $3,600 for photography and video, $2,400 each for attire and flowers, $2,100 for music, a $2,400 contingency and $3,600 for everything else. The all-in cost is $250 per guest.
Frequently asked questions
How much should I spend on a wedding venue and catering?
Around 40% to 50% of the budget is typical, more for large guest lists.
How do I calculate cost per guest?
Divide the total budget, or the venue and catering line, by the number of guests.
Should a wedding budget include a buffer?
Yes. 5% to 10% covers overtime, extra guests and forgotten items.
What is often forgotten in wedding budgets?
Vendor meals, tips, alterations, postage, marriage licence fees and day-of transport.
Updated October 2026. Results are estimates for education, not financial or medical advice. All math runs in your browser; nothing you type is sent anywhere.