Free Planning Tool

Wedding Budget Calculator

Enter your total budget and guest count to see a recommended split for every part of your day. Adjust the percentages, add what you actually spend, and watch your budget update live. Everything saves automatically on this device.

€25,000
Total budget
€250
Cost per guest
€0
Spent so far
€25,000
Remaining

Budget breakdown

Venue & Catering · 45%Photography & Video · 12%Attire & Beauty · 8%Flowers & Décor · 8%Music & Entertainment · 7%Planner / Coordinator · 5%Invitations & Stationery · 3%Rings · 3%Transport · 2%Cake & Desserts · 2%Favours & Gifts · 2%Buffer / Unexpected · 3%

Planned vs spent

Adjust your categories

Allocated: 100%
Venue & Catering
45%
Planned €11,250
Photography & Video
12%
Planned €3,000
Attire & Beauty
8%
Planned €2,000
Flowers & Décor
8%
Planned €2,000
Music & Entertainment
7%
Planned €1,750
Planner / Coordinator
5%
Planned €1,250
Invitations & Stationery
3%
Planned €750
Rings
3%
Planned €750
Transport
2%
Planned €500
Cake & Desserts
2%
Planned €500
Favours & Gifts
2%
Planned €500
Buffer / Unexpected
3%
Planned €750

How to Use Your Wedding Budget

Start with the total you can comfortably spend, then decide your top three priorities and move budget towards them. Your guest count affects almost every line, so the cost per guest is the most useful number to watch. Keep a buffer for surprises, and update the spent column every time you pay a deposit.

Frequently Asked Questions

How should I split my wedding budget?

A common split is around 45% for venue and catering, 12% for photography and video, 8% for attire and beauty, 8% for flowers and décor, 7% for music and entertainment, and the rest for stationery, rings, transport, cake, favours, a planner and a buffer.

How much buffer should a wedding budget have?

Keep 5–10% of your total aside for unexpected costs such as service charges, extra guests, alterations and last-minute purchases.

How do I lower the cost per guest?

The guest count drives venue, catering, drinks and stationery costs. Trimming the list, choosing a weekday or off-season date, and switching to digital invitations all reduce the cost per guest.

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