Wedding Cost Per Guest: How to Calculate Your Real Budget
Your guest list is the single biggest lever on your wedding budget. Every person you add costs $150–$320 all-in. Understanding exactly where that money goes helps you make informed decisions about who to invite and where to cut.
11 April 2026 · 8 min read
What does each guest actually cost?
The average per-guest cost in Australia sits between $156 and $320 depending on your venue, location, and style. Here’s what makes up that number:
| Item | Cost per guest | Notes |
|---|---|---|
| Catering (food) | $80–$150 | Plated dinner is the biggest variable. Cocktail-style or food trucks can halve this. |
| Drinks (bar tab) | $40–$80 | Open bar for 5 hours. BYO venues or drink packages reduce this significantly. |
| Venue (per-head component) | $15–$40 | Some venues charge per guest on top of hire. Others include it in a minimum spend. |
| Stationery & invitations | $5–$10 | Invitations, menus, place cards, programs. Digital invitations cut this to near zero. |
| Favours | $3–$8 | Optional. Many couples skip favours entirely and nobody notices. |
| Cake (per serve) | $5–$12 | A tiered cake plus dessert table. Smaller cakes with sheet cake for serving save money. |
| Table styling | $8–$20 | Centrepieces, linens, candles, table numbers. Costs scale directly with guest count. |
| Total per guest | $156–$320 | AUD, based on 2025–2026 industry data |
Fixed vs variable costs
Not everything scales with headcount. Understanding the difference helps you see why cutting 20 guests doesn’t save as much as you’d expect.
Fixed costsstay the same regardless of guest count: photographer, videographer, celebrant, entertainment, bridal party attire, rings, transport, and often the venue hire fee itself. These typically make up 40–50% of your total budget.
Variable costsscale per head: catering, drinks, stationery, favours, cake, and table styling. These make up the other 50–60%.
This means a 100-guest wedding at $36,000 isn’t half the price of a 200-guest wedding. It’s closer to 65–70% of the cost, because the fixed portion stays constant.
Guest count impact on total budget
Here’s what the variable portion of your budget looks like at different guest counts. These figures cover catering, drinks, stationery, favours, cake, and table styling only. Add your fixed costs on top.
| Guests | Budget ($156/head) | Mid ($240/head) | Premium ($320/head) |
|---|---|---|---|
| 50 | $7,800 | $12,000 | $16,000 |
| 80 | $12,480 | $19,200 | $25,600 |
| 100 | $15,600 | $24,000 | $32,000 |
| 120 | $18,720 | $28,800 | $38,400 |
| 150 | $23,400 | $36,000 | $48,000 |
The jump from 80 to 120 guests at mid-range pricing adds $9,600 in variable costs alone. That’s the equivalent of upgrading your photographer, adding a videographer, or booking a better band.
The 80% rule
On average, about 80% of invited guests will attend. This varies by wedding type: local weddings see 85–90% attendance, while destination weddings can drop to 60–70%.
Use the 80% figure for early planning and venue selection. If you invite 120 people, plan for roughly 96 attending. But always wait for final RSVPs before confirming numbers with your caterer and venue. Don’t lock in catering for 96 when only 88 have confirmed.
Strategies to reduce per-guest cost
- Choose a BYO venue. Supplying your own alcohol can save $30–$50 per head compared to a venue’s bar packages. You’ll need a liquor licence and someone to run the bar, but the savings are substantial.
- Go cocktail-style instead of plated. Cocktail receptions cost 30–40% less per head than a three-course sit-down dinner, and guests often prefer the atmosphere.
- Cut stationery. Digital invitations, QR code menus, and no printed programs can save $5–$10 per guest. For 100 guests, that’s $500–$1,000.
- Skip the favours. Most wedding favours end up left on the table. Redirect that $3–$8 per head toward something guests will actually remember, like better food or a photo booth.
- Choose seasonal flowers. Seasonal blooms for centrepieces cost a fraction of out-of-season imports. Your florist can guide you on what’s available for your date.
- Reduce the bar offering. A curated selection (two whites, two reds, two beers, one signature cocktail) costs less than a full open bar and often creates a better experience.
When to cut the guest list
If your budget is fixed and you’re over capacity, the guest list is the first place to look. Here’s a framework for making cuts without losing sleep:
- The 12-month test. If you haven’t spoken to someone in the last 12 months, they don’t need an invitation.
- No obligation invites. You don’t owe invitations to parents’ colleagues, distant relatives you’ve never met, or friends you’ve drifted from.
- Children. An adults-only reception immediately reduces your headcount. It’s increasingly common and perfectly acceptable.
- Plus-ones. Reserve plus-ones for partners in established relationships. Single friends will survive one evening without a date.
- A-list and B-list. Send invitations to your A-list first with an early RSVP deadline. As declines come in, invite B-list guests. Just make sure the timeline doesn’t make it obvious.
For a full breakdown of where your total budget should go, see our wedding budget breakdown by percentage. For practical savings tactics, read how to save money on your wedding.
To model different scenarios with your own numbers, try our wedding budget calculator or check average wedding costs in Australia.