Calculators
Wedding Budget Calculator
Split a total wedding budget into categories by percentage, with cost per guest and a contingency allowance.
- Runs in your browser
- Nothing uploaded
The tool
Enter your numbers below. Results update as you type, and nothing leaves your browser.
Everything you enter stays on your own machine. Nothing is sent to us or to anyone else, which you can confirm in your browser network tab.
What people use it for
- Planning a wedding budget
- Prioritising spending categories
- Comparing guest list scenarios
- Wedding planner client budgets
About this tool
What the Wedding Budget Calculator does
A wedding budget is easiest to manage when the total is divided into categories with a percentage each: venue and catering usually take the largest share. This calculator allocates your total, keeps a contingency, and shows the cost per guest so you can see how guest numbers drive spending.
Formula
- Spendable = budget × (1 − contingency)
- Category amount = spendable × share ÷ total shares
- Cost per guest = total budget ÷ guests
Worked example
Using the starting values in the calculator above:
| Input | Value |
|---|---|
| Total budget | $30,000 |
| Guests | 110 |
| Contingency | 5% |
| Budget split | 11 entries |
| Result | Value |
|---|---|
| Total cost per guest | $273 |
| Budget to allocate | $28,500 |
| Contingency reserve | $1,500 |
| Shares entered (scaled to 100%) | 100.0% |
How to read the result
Guest count drives most costs; cutting ten guests usually saves far more than trimming smaller categories.
Ask vendors for all-in prices including service charges, tax and gratuities to avoid budget creep.
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Browse every calculator in Event and Wedding Calculators, or talk to us about websites for event and wedding businesses.
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Questions
Questions about this tool
The things clients actually want to know — costs, timelines, ownership and what happens after launch.
Venue and catering often take around 40% to 50%, with photography, attire, flowers and music next.
Around 5% to 10% for last-minute costs.
Reduce the guest count, choose an off-peak date or day, and simplify décor.
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