How to split a wedding budget
Reserve the fixed costs before allocating the rest.
1
Set the total budget
Use the amount you can spend without borrowing.
2
Price the guest list
Multiply the headcount by a realistic catering cost per guest.
3
Reserve a buffer
Keep a contingency before committing to optional vendors.
What does this tool do?
Catering is usually the largest variable cost because it scales with guest count. Setting aside a contingency before allocating the rest keeps small overruns from becoming debt.
The Formula
Remaining = Budget − Guests × Catering per guest − Venue share − ContingencyFrequently Asked Questions
How much contingency is sensible?
Five to ten percent of the total is common. Weddings often add last-minute guests, delivery fees and gratuities.
Should taxes and service charges be included?
Yes. Many venues add a service charge and sales tax on top of the quoted per-guest price.