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the increasing number of individuals with food allergies in the U.S. needs to be taken into account. Restaurateurs should be encouraged to implement food allergy training that includes training in proper risk communication. Limitations and recommendations for future research Even though a purposive sampling method has provided a variety of opinions and reflected practices of different types of restaurants in different geographical locations, the convenience sampling and the small number of participants limit the generalizability of this study. However, this qualitative research was not intended to gather generalizable data but rather to explore the perspectives of restaurant managers regarding risk communication when serving customers with food allergies. In addition, this study examines only self-reported food allergy risk perceptions and risk communication-related procedures and protocols. Such self-reported data may have been affected by the social desirability bias and must be interpreted with caution. Future research may use other methods, such as observations, to investigate food allergy risk perception and risk communication behaviors of restaurant managers. Lastly, future research is encouraged to assess more generalizable food allergy communication and other practices in restaurants. Cross-sectional studies with a larger number of participants may better reflect current practices related to food allergy prevention and management. ACKNOWLEDGMENT This research was partially funded by the Kansas State University, Graduate School, Arts, Humanities and Social Sciences Small Grant Program. REFERENCES 1. Abbot, J. M., C. Byrd-Bredbenner, and D. Grasso. 2007. "Know before you serve:" Developing a food-allergy fact sheet. Cornell Hotel Rest. A. 48:274-283. 11. Food Allergy Research and Education. 2016a. About food allergies. 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