Wedding Budget Planner
Example: Total wedding budget: 35000 $ · Number of guests: 120 guests · Catering cost per guest: 85 $
| All-in cost per guest | $292 |
| Total catering cost | $10,200 |
| Suggested venue budget | $4,200 |
| Left for everything else | $9,750 |
Worked example
Start with a $35,000 budget and 120 guests at $85 per head for food and drink. Catering alone eats $10,200. The planner earmarks roughly $4,200 for the venue, $3,500 for photography, and shares for attire, flowers, and music, leaving about $8,750 for the long tail of stationery, rentals, favors, and the buffer every wedding needs. Divide the full $35,000 by 120 people and each guest genuinely costs you about $292 — the number that makes trimming the list the most powerful lever you have.
Frequently asked questions
Why is cost per guest the number that matters?
Because catering, bar, rentals, and favors all scale with headcount, cutting the guest list is the fastest way to bring a wedding budget back to earth. Seeing the true all-in cost per guest — not just the catering price — makes the trade-off between inviting one more table and staying on budget concrete.
How much of a wedding budget should the venue be?
As a rough rule, the venue and catering together often run 40 to 50% of a wedding budget. This planner uses common category shares as a starting point; adjust them to your priorities, since a couple who cares most about photography or music should shift dollars there.
What is a realistic catering price per guest?
It varies by region and style, from around $40 per person for a casual buffet to well over $150 for a plated dinner with a full open bar in a major city. Get a quote from one or two caterers early, because this single number drives a large share of the total.
Should I keep a contingency buffer?
Yes. Set aside roughly 5 to 10% of the budget for overages, vendor gratuities, and last-minute additions. The remaining amount this tool shows is where that buffer should live before you commit it to extras.