The first question most couples ask us is 'what should this cost?' The honest answer depends on guest numbers, location and season, but the shape of a budget is surprisingly consistent.
Venue and catering take half
For most weddings, the venue, food and drink account for 45 to 55% of the total. That's why guest numbers matter more than anything else: every extra person adds a seat, a meal, drinks and often a chair cover.
“Service charges, corkage, evening food, suppliers' meals, transport, outfit alterations and postage on invitations all add up.”
The things couples forget
Service charges, corkage, evening food, suppliers' meals, transport, outfit alterations and postage on invitations all add up. We always add a 10% contingency line on day one.
Where to save without it showing
Friday or Sunday dates, a shorter guest list, seasonal flowers and repurposing ceremony décor at the reception all make real savings that guests will never notice.
