Firstly, technology innovation opens more opportunities for fusion restaurants to marketing themselves worldwide. Every business should have a digital profile where customers can find quickly and practically put them on the map. For example, social media gives customers the ability to disseminate the information to hundreds of people in a matter of seconds, especially in the restaurant industry which relies strongly on feedback and suggestions. Take Roy Choi, the well-known Korean-American chef, and his Kogi BBQ food truck as an example. Back in November 2008 when Roy and his friend, Mark Manguera started selling Korean BBQ on tacos in a truck. The sales were fine and people enjoyed it. However, when they were continually setting up shop in different locations, it was difficult to build a word-of-mouth audience. Then Twitter began to explode and Choi started tweeting to let his followers know his location in real-time, and the amalgamation of his addictive and inexpensive fusion street food and the in-the-know feeling of finding the next stop of the truck generated a cultural food trend (Alexander 2019). Furthermore, with technology innovation, culinary businesses can easily find and purchase ingredients globally so that the businesses can continue to preserve the authenticity of fusion dishes from both sides of the globe. With the rise of fusion cuisine, American palate has been altered and the American demands for ingredients from further shores continue to increase (Mishan 2017). For instance, a Japanese restaurant opened in Manhattan, New York City which is famous for its Japanese dishes with a French twist created by the owner and his French-training friend. The restaurant’s reputation relies on two different cuisines coming from nowhere near the land it situates. However, thanks to the automated purchasing tool, fresh ingredients can be purchased and delivered 6,000 miles to the States so that the restaurant can fulfill the customers’ demands and maintain its relevance (Lyness 2005).