A practical way to settle wedding coordinator vs wedding planner using the quotes and dates you already have, rather than a figure copied from somewhere else.
The short answer
Work wedding coordinator vs wedding planner out from your own numbers. Write down what you have been quoted, mark anything you have not been quoted as unknown, and use the calculator on this page instead of an average you cannot check.
The criteria that decide it
| What to compare | What to ask for | The decision it changes |
|---|---|---|
| Written quote | An itemised quote for the same guest count and the same date | Whether two options can be compared at all |
| Inclusions | What the price already covers, in the contract wording | Which extra quotes you still have to collect |
| Unknowns | Every line without a confirmed amount | How much of the total is still a guess |
| Deadlines | The date the other side needs a decision or a final count | How long you can keep comparing |
Which option fits your situation
Both choices work for somebody. Decide which of your constraints is least negotiable and the answer usually falls out of that.
Decide these first
- What have you actually been quoted in writing, and what is still an estimate?
- Which costs move with the guest count and which stay the same?
- Which line items are included, which are excluded, and which are still unknown?
- What date does someone else need an answer by?
- What changes if the number you are planning around turns out to be wrong?
A worked example you can copy
Building a total from quoted lines at 90 guests
- Start with the fixed costs you have been quoted: $4,200.00.
- Add other per-guest costs at 90 guests: $1,350.00.
- Add food and beverage at 90 guests: $7,200.00.
- Top up to the food-and-beverage minimum: $1,800.00.
- Apply the service charge to the food-and-beverage line only: $1,296.00.
- Total at 90 guests: $15,846.00.
- Re-run it at 60 guests: $14,964.00, a difference of $882.00.
| Line | Amount |
|---|---|
| Fixed costs | $4,200.00 |
| Other per-guest costs | $1,350.00 |
| Food and beverage | $7,200.00 |
| Minimum spend adjustment | $1,800.00 |
| Service charge | $1,296.00 |
| Total at 90 guests | $15,846.00 |
| Total at 60 guests | $14,964.00 |
| Difference | $882.00 |
Where this usually goes wrong
Each of these is cheap to avoid now and expensive to fix later. They are the mistakes that surface in the final invoice.
Watch for
- Treating an unknown fee as if it were zero, which makes the cheaper-looking option win on paper.
- Comparing two quotes at different guest counts.
- Planning around a figure from an article instead of the quote in your inbox.
Your next conversation, in checklist form
Your next conversation, in checklist form
- Ask for the quote in writing, itemised, at one guest count.
- Mark every line without a price as unknown rather than zero.
- Ask which lines each percentage fee is calculated on.
- Write down the date the quote expires.
- Note what changes if the guest count drops by ten.
- Re-run the calculator once the missing numbers arrive.
Questions couples ask
Do I need every number before I can start?
No. Start with what you have, mark the rest unknown, and the calculator will show you how much of the total is still open.
Why is there no national average on this page?
Because an average cannot be sourced to your city, your date or your guest count. A number you build from your own quotes is the one you can act on.
Your next decision
Once this is settled, the pages below are the next decisions in the same cluster.
