150 Guests: Your Practical Wedding Planning Guide
Got a guest list of about 150? That’s big enough for a real celebration but small enough to keep things under control. Below are the steps that will keep you from blowing the budget while still delivering a day you and your loved ones will remember.
Choosing the Right Venue
The first thing you’ll notice is that many venues quote prices per head. Look for a space that offers a flat rate for 150 guests – you’ll avoid surprise per‑person fees. Historic barns, country houses, and boutique hotels in the Cotswolds often have rooms built for 120‑180 people, so you’ll get a natural fit without crowding.
When you tour a venue, measure the dancing area. A good rule of thumb is 5–6 square feet per guest for a comfortable dance floor. If the floor feels cramped, ask if you can expand into an outdoor patio or a secondary room. Outdoor options are great for cutting costs on décor because nature does some of the work for you.
Ask the venue about in‑house catering packages. Bundling food, staff, and tables can be cheaper than hiring a separate caterer, especially when the menu is set for 150 plates. If you prefer a personal touch, negotiate a hybrid: venue provides tables and chairs, you bring in a local bakery for a custom cake.
Budget‑Smart Guest Management
Start by trimming the list to the people you truly want to celebrate with. It’s tempting to invite every acquaintance, but each extra seat adds food, drink, and place‑card costs. A focused list of 150 ensures you can allocate more money to the things that matter – like a silk veil from Cotswold Wedding Veils Boutique.
Send save‑the‑dates at least nine months ahead. That gives guests time to plan travel and you enough wiggle room to lock down pricing with vendors. Include a clear RSVP deadline – usually three weeks before you need the final headcount. A short, friendly reminder a week before the deadline can shave off last‑minute surprises.
When it comes to seating, group families together but avoid long, single‑file tables that waste space. Rectangular tables of eight work well for 150 guests; you’ll need about 19 tables. Mix a few round tables for a relaxed vibe, but keep the overall layout tight to cut down on extra décor pieces.
Consider a limited‑choice menu. Offering two entree options instead of a full five‑course meal can reduce the per‑plate cost by up to 20 %. Pair the menu with a signature cocktail and a self‑serve dessert table – this keeps guests happy while keeping the catering bill reasonable.
Don’t forget the little extras that add up: table linens, chopsticks, place cards, and a decent photographer. For photography, negotiate a package that covers the ceremony, reception, and a short cocktail hour. A 6‑hour package is usually enough for 150 guests and saves you from paying for unnecessary overtime.
Finally, keep a detailed spreadsheet. Track every expense, note down payment due dates, and mark what’s been paid. Seeing the numbers in front of you helps you stay on budget and makes the planning process feel less overwhelming.
With a clear venue, a trimmed guest list, and smart budgeting, a 150‑guest wedding can feel both intimate and grand. Stick to these basics, and you’ll have a beautiful day without breaking the bank.
