Wedding

Guest counts, catering, drinks, budgets and timelines. 21 calculators for planning an event where almost every cost scales off one number.

That number is the guest list, and it is worth saying plainly at the top: cutting ten guests usually saves more than any amount of negotiating with vendors. Catering, drinks, table linens, favours, invitations, cake size and often the venue itself all move with headcount. Guest list starts there and shows the knock-on effects rather than treating the number as fixed.

Alcohol quantities uses the planning figure professionals use: about one drink per guest per hour for the first hour, then roughly half that for each hour after, since people slow down. A four hour reception for 100 guests works out near 250 drinks rather than the 400 a flat rate suggests. The split between wine, beer and spirits is an input, because it varies enormously by crowd and getting it wrong is how you end up with eight untouched cases of one thing.

Every cost here is a field you fill, not a figure baked in. Wedding pricing varies more by region and season than almost anything else on this site, and a national average would be actively misleading. The pages show the multiplication so a vendor quote can be checked against the same arithmetic.