One feature both ovens have in common is touch-pad cooking, which keeps staffing and training to a minimum. Some customers think the precooked and thawed chicken is better than the rotisserie-cooked product because it has a crispier skin. Size is another advantage. They also are easy to vent. But size is also a drawback.
Most units can accommodate only a single pizza.
On the other hand, not every kitchen can handle another major appliance, even one that fits on a countertop. Other features also can be double-edged swords. While a few extra slices of pepperoni falls within the fudge factor, extra cheese and four toppings probably needs a different cook setting. On some models, that's as easy as punching a few buttons. Cost is another consideration.