How to split a budget between items from guest count to décor, with sample proportions.
For most couples a wedding budget is the first big plan of their lives. The most common mistake is to think of the budget as a single total rather than splitting it into items. Start from the guest count, because more than half of the food, venue and refreshment lines scale directly with the number of people.
1. Pin down the guest list
Draw up the first list together with both families and friends, then split it into A (must attend) and B (nice to have). In Istanbul in 2026 the per-guest menu price runs from 1,650 to 3,100 TRY; for a 200-guest event a difference of 50 people alone changes the food bill by between 80,000 and 155,000 TRY.
2. A sample split
- Food and refreshments: 40–45%
- Venue rent: 15–20%
- Décor and flowers: 10–15%
- Music and stage: 8–10%
- Photography and video: 6–8%
- Contingency reserve: 8–10%
These proportions are a starting point; if your venue includes catering, the venue and food lines merge into one price. With the budget planner on our site you can see the total and per-guest cost for your own choices.
3. Watch for hidden items
- The venue's service charge and VAT: always ask whether the quote includes VAT
- Extra hours: extension after midnight is chargeable
- Sound and lighting restrictions: some venues require their own equipment
- Wedding cake, refreshments and soft drinks: they must be written separately in the contract
4. Learn the payment schedule early
Most firms ask for a 20–30% deposit and collect the rest in two or three instalments. The earlier you take your date, the more options you have; Saturdays and dates between May and October fill up 8–10 months ahead.
In short, a budget has three rules: guest count first, items next, a reserve last. In our free consultation we prepare a personalised table for you.
5. Three saving tips
- Change the day: venue rent can be 20–35% lower for Friday evening or Sunday afternoon weddings.
- Change the season: flower and venue prices drop clearly between November and March.
- Simplify the menu: fewer dishes with better ingredients often makes guests happier.
6. Keep payments on record
Document each payment with a receipt or bank slip and keep it with the contract. When comparing quotes, look at the itemised contents rather than only the total; the cheapest-looking quote is often the one that produces the most extra charges.
