[2] In February 2019 they estimated they accept 5,000 pounds (2,300 kg) of perishables and provide 3000 servings to partner agencies each week using six burners and a tilt skillet in a 900-square-foot (84 m2) space.

DeYoung describes the process as "a less glamorous, industrial-scale version of Chopped,"[5] a television show that gives chefs minutes to prepare dishes from a mystery box of random ingredients.

La Soupe volunteer drivers then pick up and deliver the prepared meals to schools, churches, food pantries, and homeless shelters for distribution.

[2] In January 2019 La Soupe coordinated with Cincinnati State's Midwest Culinary Institute to offer eat-in or pickup meals[10] to furloughed government workers.

[6][7][11][circular reference] Area chefs volunteered to prepare the meals, and the Freestore Foodbank supplied pick up bags of food for attendees to take home.