The Art of Pricing - How To Capitalize on the Sale This Spring episode artwork

EPISODE · Mar 13, 2023 · 51 MIN

The Art of Pricing - How To Capitalize on the Sale This Spring

from Greenwich Streets · host Russell Pruner, Mark Pruner and Tim Agro

Drink everytime Russ says Greenwich! This week, we start off talking about our favorite subject - the amazing parts of our town and a new resource you can use to take and audio and digital tour of Greenwich.  Then, the good stuff, as we start with the spring market upswing for those considering selling - let's talk the art of pricing. Competition, motivation and so many other factors go into getting the sale right for EACH customer. No sale is the same and the art of pricing comes down to the relationship between the realtor and the seller.  For more visit Russell Pruner on Instagram - @Rpruner and Mark Pruner at @MarkPrunerRealtor. To submit a question, contact Russ, Mark or Tim - visit - GreenwichStreets.com.

Drink everytime Russ says Greenwich! This week, we start off talking about our favorite subject - the amazing parts of our town and a new resource you can use to take and audio and digital tour of Greenwich.  Then, the good stuff, as we start with the spring market upswing for those considering selling - let's talk the art of pricing. Competition, motivation and so many other factors go into getting the sale right for EACH customer. No sale is the same and the art of pricing comes down to the relationship between the realtor and the seller.  For more visit Russell Pruner on Instagram - @Rpruner and Mark Pruner at @MarkPrunerRealtor. To submit a question, contact Russ, Mark or Tim - visit - GreenwichStreets.com.

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The Art of Pricing - How To Capitalize on the Sale This Spring

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This episode is 51 minutes long.

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This episode was published on March 13, 2023.

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Drink everytime Russ says Greenwich! This week, we start off talking about our favorite subject - the amazing parts of our town and a new resource you can use to take and audio and digital tour of Greenwich.  Then, the good stuff, as we start with...

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