130F is (was) the typical serving/holding temperature, rather than brewing. This has climbed substantially over the years since I last looked. It now seems to be 150-175, and the cynic in me suspects this is for the same reason that McDonald's did it (albeit higher) in 1992.

However, it can also be explained by changing consumer tastes. Back then, coffee was coffee. It was often consumed black, or with just a splash of (often room temperature) cream. With the rise of Starbucks and the like, coffee is now frequently used as an ingredient in coffee-flavored milkshakes. If these are to be served hot, either the starting coffee needs to be hotter or it needs to be heated after.

As for needing to keep it warm on a hot plate, all commercial coffee makers I've ever seen (plus every single home drip machine, which were based on the above) have at least 1 hot plate, sometimes called a heating pad. In fact, the model I see most often has 2- one on the bottom while brewing, and 1 on top for the existing pot. Your home models usually don't have an option to set the temperature, but commercial models do. Or at least they have a setting that's been designed for its use in restaurants.

Side note: Try making cold brew sometime. It's a very different experience, but one that actually works better with cheap coffee.

There's a safety regulation, but the mcd manual almost said outright to ignore it. And there had been numerous incidents before, and even court cases. They were finally fined something like half a days' profit from the sale of coffee. Only the scale of of mcd makes it seem like more than what the paperwork costs anyway. Personally, I think someone in the C-suite should get jail time for 'gross bodily harm', or whatever.