We are a strategy consultancy with excellence in business design at heart.

We conduct projects with companies and institutions internationally. We’re excellent at solving business challenges with lean methodologies.

Váibmu means “heart” in North Sami


Our Services

We offer a personalised, practical and hands-on approach to all our missions

Strategy Crafting

We work closely with management and staff to develop well informed strategies using lean and participatory methods

Lab to Shop

We work with universities and think tanks internationally bridging the gap from research to market ready

New Market Access

We perform strategic fit assessments for our customers to evaluate cross-border expansion and design entry plans

Our Team & Network

Clara Llamas


Aleksandre Asatiani


David Gambarte


Andrés Moreno


Our Clients

We work with large and small companies from multiple countries and industries on strategy and business design projects. Here are some of our public references


Our Partners

We conduct product and service innovation projects with universities, research institutes and expert companies internationally. Here are some of our public references


Blog & Twitter

We tweet, write and start discussions on what we find interesting, inspirational or simply practical in our everyday work

Selling a (very) small company: my short story

Last July, we signed the Share Purchase Agreement for 100% of the shares of a small food importer and e-retailer I founded 3 years ago in Helsinki, Finland. It was an exciting, happy-end-to-my-venture yet humbling experience. The process taught me a few lessons about negotiation, organisation and expectations management. So here’s the little story, as it might be of interest to other entrepreneurs undergoing a similar process. Background: the motivation to sell or terminate a business The process started from my desire to focus my energy on my research and consultancy business. While running the latter, I had launched and managed to grow, part-time and with the help of highly competent and committed people, a little gourmet food business. However, my cost-of-opportunity meter was telling me to focus, and while I enjoyed the gourmet food experience, my heart was calling me in another direction. Then, my husband was offered a job in London, and this gave the final tilt: I was determined to sell or close the business ahead of leaving Finland in the summer. Sometimes events outside our control will make the final push, sometimes you just have to ensure to follow through and re-align your focus where you want it to be. The steps once the ball gets rolling At first, I was not even thinking to advertise the business for sale (it was such a personal enterprise; placed in a small niche and -last but not least-, I have a tendency, like many, to undervalue the fruits of my own efforts). Besides, I did not even know where to put an ad for it in Finland! Then one evening, almost as a reflex movement in my local expat community, I...
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Street Food Behind the Scenes. Does Good, Tastes Good!

Recently we celebrated Streat Helsinki, a great festival on a mission, Streat Helsinki “develops diversity in food culture”. It sees street food and its makers as a part of the city food chain and as a part of a lively, inspiring city. In addition to events and yummy street food, it concentrates on street food development in Finland. It also has many interesting workshops and adjacent events. In one of those we had a chance to listen and talk to one of the world’s street food pioneers, Geetika Agrawal of San Franciso’s La Cocina. La Cocina is the non-profit behind the arch-famous San Francisco Street Food Festival. The mission of La Cocina is to cultivate low-income female food entrepreneurs as they formalise and grow their businesses. This is done by providing affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities. La Cocina’s vision is that entrepreneurs gain financial security by doing what they love to do: “creating an innovative, vibrant and inclusive economic landscape”. The food industry has a high cost of entry: the fees for licensed and insured commercial kitchens, the start-up costs to open a restaurant, the standards set to compete for shelf space at specialty stores and large retailers… food entrepreneurs face an uphill battle for success (take it from me, been there!). And it’s an uber-crowded market. La Cocina provides a platform for these motivated people to hone their skills and successfully transition into the highly regulated and competitive food industry. For this, it follows the model of a business incubator, providing community resources and an array of industry-specific services (e.g. affordable commercial kitchen-space, technical and legal assistance, business expertise) to...
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Call us today, let’s chat.

+44 7940 740324


Stay connected on Linkedin & @vaibmu or visit our blog