Your guest count is the biggest factor affecting your budget. Each guest costs approximately $200-300 for food, drinks, and favors. Create an A-list (must-invite) and B-list (nice-to-have). Consider having an intimate ceremony with close family and friends, then a larger casual reception later. Every 10 guests you cut can save $2,000-3,000.
Booking your wedding on a Friday, Sunday, or during off-season months (January-March, November) can save 20-40% on venue and vendor costs. Many venues offer significant discounts for non-Saturday weddings. Winter and early spring weddings also typically cost less for flowers and photography services.
Selecting flowers that are in season can cut your floral budget by 30-50%. For example, peonies in late spring, sunflowers in summer, dahlias in fall, and amaryllis in winter. Ask your florist for seasonal alternatives to expensive imported blooms. Consider using more greenery and fewer flowers for a modern, cost-effective look.
Allocate 50% of your budget to reception (venue + catering), 30% to all other elements (photography, attire, decor, flowers), and 20% as a buffer for unexpected costs. This prevents overspending in any single area and ensures you have emergency funds.
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