Budget and estimate
We build a realistic budget before the start and hold it. An estimate moves in exactly two cases: your decisions change, or an external factor we warned you about kicks in.
- A budget built for your format and guest count
- Allocation across line items
- Prices locked with vendors
- Every change agreed before it reaches the estimate
- Season choice: autumn and winter cost less
Venue and catering 30–40%·Project team 20–30%The rest: 10–15% technical production, 5–10% guest comfort. The same venue and the same team cost noticeably less in the autumn–winter season.
Answered up front
What is your fee
12% of the total event budget. It is included in the estimate from the start.
What the estimate includes
Everything, down to the smallest lines — transport for the team, equipment logistics, small inventory rental. We do not like surprises during the preparation, so the estimate is itemised from the start instead of being built out of vague lines like «decor» and «other». What stays on you is flights, the looks (dress, suit and everything around them) and the rings. Everything else is in the estimate.
What budget do you start from
We work with different budgets, but we never take compromise decisions and never make «so-so» events. Quality comes first — in the decor, in the vendors and in the experience the guests take home, so we only work with proven professionals at that level. In practice this means a full one-day event rarely costs less than 20–25 thousand dollars — not a formal threshold but an honest reflection of what good planning takes.
What it is made of
What an estimate is made of. A 40-guest wedding. Tick the lines you already had in mind and watch how much is left to allocate.
• These four surface mid-way in other people’s estimates
The budget changes with the venue, the vendors and the format. The list of what is included does not.
Tell us about your day
The first consultation is free: we go through the format, the venues and the order of numbers — and say honestly if an idea will not work.