Food, Drink & Venue
$12,000
40% of total budget.
Plan Once, Celebrate Fully
Allocate your wedding budget by priority and calculate exactly how many tables, chairs, and linens you need for your guest list.
Free calculator. Runs in your browser. No signup required.
Start from a common celebration profile, then edit the budget, guest count, and priorities to match your day.
Three numbers and four sliders. A 10% contingency buffer is reserved automatically — every real wedding needs one.
The full number you are comfortable spending, including everything.
Aim for your realistic list, not your dream list — per-guest costs dominate budgets.
Comfortable dinner seating per table, the basis for your rental math.
Drag any slider and the others rebalance proportionally, so the four always total 90%. Move points toward what matters most to you as a couple.
Results update automatically as you type. Saving keeps your plan on this device only. Dollar amounts are estimates — actual vendor costs vary by region and season.
Food, Drink & Venue
$12,000
40% of total budget.
Photo, Video & Entertainment
$6,900
23% of total budget.
Attire, Hair & Makeup
$3,900
13% of total budget.
Decor, Florals & Stationery
$4,200
14% of total budget.
Misc / Buffer
$3,000
10% reserved for hidden costs & surprises.
Tables Needed
1560″ rounds
Rent 17 with the 10% buffer.
Chairs Needed
150chairs
Guests + head/vendor seats. Rent 165 with the 10% buffer.
Linens Needed
15cloths
One per table, plus 120 napkins (1 per guest).
Notes & Tips
Work top to bottom. If you are planning on a shorter timeline, compress the early milestones into your first few weeks.
Physical items couples commonly buy rather than rent. Quantities are sized to your guest count and table count.
Start with your total number, then reserve 10% as a buffer before anything else — that is the step most couples skip and later regret. Split the remaining 90% by honest priorities: if food is everything to you, push that slider up and trim decor, not the other way around. A useful sanity check is cost per guest: total budget divided by guests shows whether your vision and list size agree. If you are sourcing handmade decor from small makers, our Etsy craft pricing calculator explains why quality handmade pieces cost what they do, which makes quote comparisons fairer. And while planning, keep your own food budget on track with our meal prep macro calculator — engaged couples who plan meals save real money for the wedding itself.
60-inch rounds (8 guests) encourage conversation and suit almost any room, which is why venues default to them. 72-inch rounds (10 guests) use floor space more efficiently for big lists but can feel loud at full capacity. Six-foot banquet tables (6 guests, one side or both) create the long-family-table look, work beautifully outdoors, and often cost less to rent. Ask your venue for a floor plan before choosing: a 60″ round with chairs needs roughly a 10×10 ft footprint. Backyard and tent venues also need climate planning — our room AC and mini-split BTU calculator helps size cooling for tents, barns, and reception rooms.
The big line items get planned; the small ones sink budgets. The usual suspects: gratuities and service charges (often 18–22% on catering), sales tax on rentals, delivery and pickup fees, cake cutting fees, attire alterations (frequently $200–$600), the marriage license, vendor meals, postage for invitations, and overtime rates when the party runs long. Home and venue prep adds more: touching up walls or building an outdoor ceremony platform is common for backyard weddings — our paint and wallpaper estimator sizes the touch-up gallons, and our deck and fence material calculator estimates lumber for platforms, dance floors, and garden staging. This is precisely why the automatic 10% buffer is built into this planner.
Start after RSVPs close, not before. Group by relationship (family, college friends, work friends) rather than forcing mixed tables of strangers, keep recently separated guests on different tables, and put energetic friends near the dance floor while placing grandparents away from speakers. Number tables instead of assigning every seat unless it is a plated dinner with meal choices. Use this calculator’s table count to sketch table groups early — knowing you have 15 tables makes grouping 120 guests far less abstract than staring at a blank spreadsheet.
The classics earn their place: sewing kit, safety pins and fashion tape, stain remover pen, clear tape, mini scissors, pain relievers and antacids, band-aids and blister pads, tissues, a phone charger, breath mints, and a small roll of cash for tips. Add ceremony-specific extras: a backup boutonniere pin, static guard for the dress, and a portable steamer for last-minute wrinkles. Hand the finished kit to your coordinator or a designated helper, and make sure they know it exists.
A common benchmark is 40–50% of the total budget for venue, food, and drink combined, since they shape the guest experience most directly. This planner lets you move that share with the priority slider and reserves a 10% buffer for surprises. If the venue quote alone eats the whole food category, trim the guest list before trimming food quality.
Eight guests sit comfortably at a 60-inch round; ten is possible but tight once chargers, glassware, and centerpieces land. For dinner service, plan 8 per 60″ round, 10 per 72″ round, and 6 per 6-foot banquet table — the rates this calculator uses.
Usually yes. Most catering contracts require vendor meals for the photographer, videographer, band or DJ, and coordinator working through dinner. Vendors typically receive a simplified plate at a reduced rate. Count one meal per vendor plus assistants, and let the 10% buffer absorb it.
Seat singles with friends or friendly couples rather than building a designated singles table. If the last table comes out uneven, an open seat is completely fine, or rebalance one guest across tables. The extra 10% of chairs and tables you rent gives you room to reshuffle without stress.
US surveys commonly place the average around the low-to-mid $30,000s, but averages mislead: costs vary enormously by region, guest count, and season. A 60-guest weekday brunch and a 250-guest Saturday ballroom dinner are both real weddings. Plan from your own number and priorities, not the average.
Rent the bulky, single-use items — tables, chairs, linens, arches, and large candle holders. Buy only small pieces you will reuse or keep as mementos, like signage, table numbers, or string lights. Simple rule: if buying and storing an item costs more than renting it once, rent it.
Wait until your RSVP deadline passes, then finalize within one to two weeks of it — typically 2–4 weeks before the wedding. Give a printed copy to your venue and coordinator about a week out, and keep your buffer seats available for the inevitable late changes.
A full planner manages vendors, design, and budget over many months. A day-of coordinator runs the timeline so you are not fielding questions in your own outfit. Even fully DIY couples benefit from at least a coordinator, and it is one of the most consistently recommended line items for reducing stress.
We’re building optional Pro features for couples deep in planning mode. Everything on this page stays free.