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Enter your total budget and guest count. Get a budget breakdown for 16 categories, your cost per guest and the guest count that fits a per-guest food and drink budget. Change any percentage to match your priorities. Free, no sign-up, nothing is sent anywhere.
| Category | % |
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| Category | % | Amount | Per guest |
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The default split is a common starting point, not a rule. A planning estimate only.
The Wedding Budget Planner is an .xlsx for Excel, Google Sheets and Apple Numbers with the same 16 categories: planned vs booked vs paid per category, 150 vendor rows with deposits, due dates and Paid / Due / Overdue status, upcoming payments, a countdown, and a 400-row guest list with RSVP, meals and tables. $5, instant download, no subscription.
Venue and catering are the big two. Together they are often around half of the total, and catering grows with every guest. That is why the guest count is the fastest way to change your budget.
Cost per guest is the total budget divided by guests. The guests that fit figure uses your catering share and the per-guest quote from your caterer: catering budget ÷ price per guest.
Keep a buffer. The "Other" line is your buffer for overtime, tips, alterations, fees and surprises. 4 to 10% is sensible.
Monthly saving is what you still need (budget minus already saved) divided by the months left. Deposits are often due months earlier, so check vendor due dates too.