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Prior studies that examine business model innovations lack consideration on how value propositions are best developed in specific contexts or how restructuring other components can deliver on value propositions. This article first identifies three types of Chinese consumption behaviors-imitation-based "good-enough" consumption, renqing consumption, and face consumption-and their corresponding value propositions based on value-hierarchy theory. We then look at Chinese companies that illustrate how business model innovations that focus on the targeted value propositions are initiated, formulated, and implemented. In particular, we identify four types of business model innovations: imitation-based "good-enough" business models, renqing business models, face business models, and hybrid business models. We conclude with practical implications for conducting and implementing business model innovations in China.

Sichuan Haidilao Catering Co., Ltd. (Haidilao) was the leading hot pot company in the Chinese market and the largest hot pot chain of restaurants in the world. Haidilao was famous for its extraordinary customer service, which had made it a legend in the catering industry. However, on August 25, 2017, a news report with online videos revealed that mice were in the kitchen of one of Haidilao’s restaurants, that dustpans and tableware were washed in the same sink, and that spoons intended for customer use were used to unclog blockages in the plumbing. How could Zhang Yong, the founder and chair of Haidilao’s board of directors, respond to the crisis, turn threats into opportunities, and prevent the recurrence of such a crisis?

Sichuan Haidilao Catering Co., Ltd. (Haidilao) was the leading hot pot company in the Chinese market and the largest hot pot chain of restaurants in the world. Haidilao was famous for its extraordinary customer service, which had made it a legend in the catering industry. However, on August 25, 2017, a news report with online videos revealed that mice were in the kitchen of one of Haidilao's restaurants, that dustpans and tableware were washed in the same sink, and that spoons intended for customer use were used to unclog blockages in the plumbing. How could Zhang Yong, the founder and chair of Haidilao's board of directors, respond to the crisis, turn threats into opportunities, and prevent the recurrence of such a crisis?