You’ve also got to take into consideration your demographic and the availability of employees that are willing to learn all the facets of the business.
I worked at a place that started Fried items just after I left.
It was bad enough when I worked there and were doing sandwiches in addition to pizzas and calzones and pastas.
A lot of people would order those other items, and only one person usually in a shift knew how to make those. NOT good, as orders would get WAY behind…especially orders with a pizza/pasta/sandwich combo.
I can’t imagine how it must be there now, when they have fried items, too…when the place is a VERY SMALL delivery/carryout operation with barely enough room for the 4 cooks on hand on Friday/Saturday night.
The location I’m working at now is very streamlined…and we do get better pies than those with Fried items…
So, I guess the moral of my story is, offer them if you can, but don’t lose the focus on the main draw, the pies themselves.