A realistic picture of wedding costs — venue, catering, photographer and more — and how to split your budget with no nasty surprises.
Every couple's first question: what will all this cost? The exact figure depends on your guest count, location and style — but the shape of the spending is almost always the same. Here's how the budget usually splits.
The biggest items
As a rule, venue and catering together make up around half of the total. That's why the decision comes first — it sets how much is left for everything else.
- Venue and food/drink — the largest cost, usually priced per guest.
- Photographer and videographer — the one thing you keep after the day; don't cut here first.
- Music — band or DJ; dates book up early.
- Dress and suit — include alterations.
- Flowers and decor, cake, invitations, rings, transport.
How to split the budget
Start from a total you're comfortable with, then divide it across the items before you contact vendors. That way you negotiate from a clear framework instead of blindly accepting the first quote.
Where it's easiest to save
An off-season date or a weekday can be noticeably cheaper. A smaller guest count cuts the biggest item (food and drink) more than any other decision. Decor is easy to over-spend on — a few well-chosen details usually beat an over-crowded table.
Track it all in one place
Instead of a spreadsheet that keeps falling apart, Wedding Pulse keeps your budget by line item with real costs and payments — so you always see what's planned, paid and left. When you're ready, find trusted vendors in the directory.