LBS Broadcast Selling Expert, Paul Weyland, takes LIVE broadcaster questions! In this session:

  • I had a restaurant owner argue with me that Gross Margin of Profit includes both food and labor. Do you argue back in a stalemate or roll with it?
  • We are a non-commercial station. Any ideas about headlines for non-commercial stations?
  • I have a seller that suffers from call reluctance for appointment setting. What is the best way to coach her through this?
  • I’ve used average sale to come up with a budget. Seems a bit more cumbersome to get a gross margin percentage – especially if I don’t know the gross margin coming in to the call. Can you please elaborate?