They do it so that the coffee stays warmer longer during the winter months

My understanding is they do it to get more coffee out of the grounds so they use less coffee grounds to maximize profits which also increases the risk of cause esophageal cancer.

My personal preference to accomplish maximizing coffee extraction is to use extra filters and less coffee grounds but that takes longer which may not be a viable option for that type of business.

I don't think this is a relevant factor. According to one source [1], the optimum brewing temperature is "around 198-202ºF". That's only around 10F away from boiling. I'm not sure how much difference that would make in terms of burning. Keep in mind that something that's hot also cools faster, so by the time it ends up being served, the difference is likely much less than 10F

[1] https://www.seriouseats.com/make-better-pourover-coffee-how-...

That is what I figured, that it was for the benefit of people who would then take the coffee and walk with it on the way to work during the winter. However, they did this even when it wasn't winter...

thats what insulated vessels are for. Hotter coffee simply has more heat to lose in a crappy cup. caveat emptor but it sucks for all involved except the idiots that run dunkin crapcakes that thought coffee that hot was a good idea.

  edit: and maybe im a coffee snob or value my taste buds but id rather stay in bed than drink that stuff

That's what insulated cups and mugs are for.

Yeah I prefer to go to coffee shops that serve the coffee at drinkable temperatures rather than scalding. Voting with my wallet and all that.