The repass is the part nobody plans in advance. The service has a date, the funeral home has its list, and then somebody in the family, usually the person already carrying everything else, has to work out how to feed sixty people on Saturday afternoon. Call most caterers in Queens about it and you are told to call back for a quote. So here is ours, in public. Fifty guests is $1,465, seventy five is $2,230, one hundred is $2,785, and those are whole numbers: the trays, the juice and the buffet line set up ready to serve, not a food figure with the rest added on afterwards. Every one of them is broken down tray by tray further down this page so you can check the arithmetic before you speak to anybody. Forty eight hours is enough notice, whatever the headcount. Repast or repass, however your family writes it, this is work we do often, and this kitchen sits a mile down Sutphin Boulevard from three of the funeral homes families here use.
These are planning figures.They are published so you have something real to work to on a day when nobody wants to be chasing quotes. The kitchen confirms your final number when it takes the date, and it is never more than what is worked out here without somebody telling you why.
Arranging one for the first time? What to serve at a repass, and who pays covers the table, the headcount and the cost between family and church, with nothing to buy on it.
What a repass actually costs
Published repass totals at 50, 75, 100 and 150 guests
Guests
Trays
Juice
Setup
Total
50 guests65 servings, at $29.30 a guest
$975
$240
$250
$1,465
75 guests80 servings, at $29.73 a guest
$1,455
$400
$375
$2,230
100 guests105 servings, at $27.85 a guest
$1,805
$480
$500
$2,785
150 guests150 servings, at $27.80 a guest
$2,700
$720
$750
$4,170
Sales tax and delivery are not in those figures. Delivery is quoted on the address before you agree to anything, never after. Everything else is: the trays, the juice by the gallon, the chafing dishes and sternos, and every tray set out ready to serve before we leave. Servers, if you want them on site, are $30 an hour each and quoted separately.
What we can show you.
Three things, and only the three we can stand behind. A caterer who arrives at a repass with a folder of testimonials nobody can check has told you something about himself already.
Catered our family reunion and everyone raved. The by-the-pound buffet meant we got exactly what we needed, the food stayed hot, and it was an incredible value.
Patricia G.Cambria Heights, NYThat was a family reunion, not a repass, and we would rather say so. It is the one catering review this kitchen has been left, so it is the one we show.
Health grade A
Last city inspection 10 April 2026. The Health Department grades every kitchen in New York and publishes the result, so this is one claim on the page you do not have to take from us. Your repass is cooked in that kitchen, on the morning of.
Veteran owned
Yah Suh Nyce is a veteran owned kitchen at 94-14 Sutphin Blvd in Jamaica, Queens, NY, a mile down Sutphin Boulevard from three of the funeral homes families here use. Delivery, takeout and catering only, with no dining room, so every job on this page travels to the room the family is in.
Why the repass table is $29.30 a head and not $26
Two things on it that a lean office table does not carry, both on purpose. A pastry for every guest, at $5 each off the sheet, because a repass table without something sweet at the end of the line looks unfinished to the people who notice. And more chicken than there are guests: trays come in two sizes and never in fractions, so a table for fifty goes out with 65 servings of chicken on it, not fifty. Feed a room for exactly the number on the list and somebody at the back gets nothing, and that is the one thing that cannot be put right at four o'clock on a Saturday.
Repass, repast, funeral catering, memorial luncheon
They are all the same meal and the same job. Families here say repass. Printed programmes and funeral directors tend to write repast, or repast luncheon, or memorial luncheon. Caterers advertise it as funeral catering. Whichever word you arrived with, this page is it: the meal after the service, for the people who come back from the cemetery, delivered hot and set out ready to serve. The four packages below are the whole of it, and the prices are the prices whatever anybody calls the day.
Forty eight hours, whatever the size
Funerals are held three to seven days after a death. Nobody in that position gets a week to arrange a meal, which is why a caterer who asks for one is not really in this business. We need forty eight hours and the size does not change that. The kitchen is already lit at seven in the morning, so a repass that has to be on the table at one o'clock is cooked the same day, not the day before. If you have less than forty eight hours, call 646-603-8665 instead of filling in the form. It often still works and it is worth the two minutes to find out.
What arrives
The food, cooked the morning of. Chafing trays and sterno underneath it, so it is still hot an hour in and it holds for about two hours before it starts to suffer. Serving spoons, and the line set up tidily rather than left in a stack of boxes on a trestle table. Paper plates, cups, forks and napkins for your count, priced above and included by default, because nobody arranging a burial should have to make a second trip for plates.
How much food, and why there is always more than the count
Half a pound of meat and two side portions a guest is the buffet number, and it holds whether the room is thirty or a hundred and fifty. For a repass you want headroom on top of that, and the trays give it: a half tray serves 15, a large serves 35, and every build rounds up to the next tray rather than down. People eat unevenly on the day. Some come back from the cemetery hungry, some do not eat at all, and the count is never what anybody predicted, because the room after the service is usually seventy to eighty percent of the room at the service and nobody knows which seventy. Give us your best guess at the number. Being twenty out in either direction does not break anything.
Where it goes
Most repasses we deliver go to a church fellowship hall, and that is usually the cheapest way to do the whole day. A hall runs $100 to $300 where a restaurant will hold you to a $500 to $2,000 minimum before a single plate is served. We also deliver to funeral home rooms, to offices and to houses. We cover Jamaica, South Jamaica, Jamaica Hills, Hollis, St. Albans, Springfield Gardens, Queens Village, Cambria Heights, Laurelton, Rosedale, Richmond Hill, Briarwood, Jamaica Estates and the rest of southeast Queens. Tell us the address and the time the family is expected back, and the line is set up before they walk in.
No pork on the table unless you ask
None of the four builds on this page has pork in it. That is deliberate, because a good part of the church community here does not eat it and finding out at the buffet is not the moment to discover a caterer did not think about it. We do cook pork. If you want jerk pork on the table it is $80 for a half tray or $170 for a large, and we will add it and say so on the quote. The kitchen is not halal certified and pork is cooked on the same grill, which we would rather say plainly.
Every total, line by line.
These are the four builds the table above is made of, worked out the same way the kitchen works out a quote. No event markup, and nothing here is a bracket or a package. Check the arithmetic before you speak to anybody, including us.
50 guests, 65 servings of the mains
Repass, 50 guests
Fried chicken carries the table with baked chicken beside it, macaroni pie, greens and a salad, and there is no pork on it.
What a repass for 50 guests works out to, item by item
The mains, 9 trays in all
Fried Chicken · 1 × $150, large tray, serves 35
$150
Baked Chicken · 2 × $70, half tray, serves 15
$140
Sides and dessert
Macaroni Pie · 1 × $95, large tray, serves 35
$95
Macaroni Pie · 1 × $50, half tray, serves 15
$50
Vegetable Medley · 1 × $95, large tray, serves 35
$95
Vegetable Medley · 1 × $50, half tray, serves 15
$50
Tossed Salad · 1 × $95, large tray, serves 35
$95
Tossed Salad · 1 × $50, half tray, serves 15
$50
Assorted Pastry · 50 × $5, per serving
$250
Juice, by the gallon
Fruit Punch · 3 × $40 a gallon
$120
Sorrel · 3 × $40 a gallon
$120
Trays and juice
$1,215
Setup and service
$250
Total
$1,465
That is $29.30 a guest, set up and ready to serve. Sales tax and delivery are on top of it.
75 guests, 80 servings of the mains
Repass, 75 guests
The size a church fellowship hall usually holds, and the size most repasses land on.
What a repass for 75 guests works out to, item by item
The mains, 13 trays in all
Fried Chicken · 1 × $150, large tray, serves 35
$150
Fried Chicken · 1 × $70, half tray, serves 15
$70
Baked Chicken · 2 × $70, half tray, serves 15
$140
Sides and dessert
Macaroni Pie · 2 × $95, large tray, serves 35
$190
Macaroni Pie · 1 × $50, half tray, serves 15
$50
Vegetable Medley · 2 × $95, large tray, serves 35
$190
Vegetable Medley · 1 × $50, half tray, serves 15
$50
Tossed Salad · 2 × $95, large tray, serves 35
$190
Tossed Salad · 1 × $50, half tray, serves 15
$50
Assorted Pastry · 75 × $5, per serving
$375
Juice, by the gallon
Fruit Punch · 5 × $40 a gallon
$200
Sorrel · 5 × $40 a gallon
$200
Trays and juice
$1,855
Setup and service
$375
Total
$2,230
That is $29.73 a guest, set up and ready to serve. Sales tax and delivery are on top of it.
100 guests, 105 servings of the mains
Repass, 100 guests
This is a quote we issued in September, rebuilt line by line. Same table, same proportions, no event markup for the size.
What a repass for 100 guests works out to, item by item
The mains, 12 trays in all
Fried Chicken · 2 × $150, large tray, serves 35
$300
Baked Chicken · 1 × $150, large tray, serves 35
$150
Sides and dessert
Macaroni Pie · 3 × $95, large tray, serves 35
$285
Vegetable Medley · 3 × $95, large tray, serves 35
$285
Tossed Salad · 3 × $95, large tray, serves 35
$285
Assorted Pastry · 100 × $5, per serving
$500
Juice, by the gallon
Fruit Punch · 6 × $40 a gallon
$240
Sorrel · 6 × $40 a gallon
$240
Trays and juice
$2,285
Setup and service
$500
Total
$2,785
That is $27.85 a guest, set up and ready to serve. Sales tax and delivery are on top of it.
150 guests, 150 servings of the mains
Repass, 150 guests
Still forty eight hours notice, because the size is not what makes it hard.
What a repass for 150 guests works out to, item by item
The mains, 21 trays in all
Fried Chicken · 2 × $150, large tray, serves 35
$300
Fried Chicken · 2 × $70, half tray, serves 15
$140
Baked Chicken · 1 × $150, large tray, serves 35
$150
Baked Chicken · 1 × $70, half tray, serves 15
$70
Sides and dessert
Macaroni Pie · 4 × $95, large tray, serves 35
$380
Macaroni Pie · 1 × $50, half tray, serves 15
$50
Vegetable Medley · 4 × $95, large tray, serves 35
$380
Vegetable Medley · 1 × $50, half tray, serves 15
$50
Tossed Salad · 4 × $95, large tray, serves 35
$380
Tossed Salad · 1 × $50, half tray, serves 15
$50
Assorted Pastry · 150 × $5, per serving
$750
Juice, by the gallon
Fruit Punch · 9 × $40 a gallon
$360
Sorrel · 9 × $40 a gallon
$360
Trays and juice
$3,420
Setup and service
$750
Total
$4,170
That is $27.80 a guest, set up and ready to serve. Sales tax and delivery are on top of it.
A different headcount, or a table with something else on it, is priced the same way, tray by tray, off the full catering sheet. Oxtail, curry goat or jerk chicken can go on in place of anything here. If the repass is in a fellowship hall with no kitchen, read church hall catering for what the hall needs ready before the food arrives.
Asked when arranging one.
How much does a repass cost for 50 people?
$1,465 at Yah Suh Nyce, which is $29.30 a guest, and that is the whole table rather than the food alone. Fried chicken and baked chicken, 65 servings between them, with macaroni pie, vegetable medley and tossed salad, a pastry for every guest, fruit punch and sorrel by the gallon, and the chafing dishes, sternos, plates and cutlery at $5 a head with the line set up ready to serve. Sales tax and delivery are quoted separately and before you agree to anything.
How much notice do you need for a repass?
Forty eight hours, whatever the size. Funerals are held three to seven days after a death, so nobody gets a week to arrange the meal and a caterer asking for one is not really available for this job. If it is tighter than forty eight hours, call 646-603-8665 rather than using the form, because it often still works.
Is it a repass or a repast?
Both. Repass is what most families here say and write, repast is what turns up in print, and they mean the same meal after the same service. We answer to either.
How much food do I need for a repass?
Half a pound of meat and two side portions a guest, then ten percent more on top. The ten percent is repass specific. The room after the service is usually seventy to eighty percent of the room at the service, people eat unevenly on the day, and running out in front of the family is the one mistake that cannot be fixed on the spot.
Do you deliver to a church hall or a funeral home?
Yes, and it is the usual arrangement. We deliver across Jamaica, South Jamaica, St. Albans, Springfield Gardens, Laurelton, Queens Village, Cambria Heights, Rosedale, Hollis, Richmond Hill and the rest of southeast Queens, to a fellowship hall, a funeral home room, an office or a house. Give us the address and the time the family is expected back and the buffet line is set up before they arrive.
Is there pork on the repass table?
Not unless you ask for it. The four builds on this page are fried chicken and baked chicken, and there is no pork in any of them. We do cook pork, so if you want jerk pork added it is $80 for a half tray or $170 for a large, and it goes on the quote in writing.
Do you do funeral catering, or only repasses?
They are the same job under different words. Funeral catering, repast luncheon, memorial lunch, repass: it is the meal after the service, and it is most of what this kitchen caters. The packages are published above, $1,465 for 50 guests through $2,785 for 100, with the trays, the juice, the chafing dishes and the buffet line set up ready to serve inside the figure. Delivered to a church hall, a funeral home reception room or a house across southeast Queens, on forty eight hours notice.
What do you need from me to book?
The date, the time the food has to be on the table, the address it is going to, and your best guess at the headcount. The guess is enough.
Forty eight hours is enough
Tell us the date and the headcount.
The date, the time the food has to be on the table, the address it is going to, and your best guess at the number. The guess is enough. If the service is sooner than forty eight hours away, call instead of filling in the form, because it often still works.
We deliver across southeast Queens to church halls, funeral home rooms, offices and houses, and the rest of the catering board is priced at catering prices.
