Nate sums up the technical aspects nicely in his answer (+1!), so I'll just add a few other aspects.
You also asked for the difference between the pour-over today and back then and where the difference to getting a cup from the big batch urn was.
As far as the big urn goes, it is a question of timing. At the "single serve pour-over" coffee shop your cup will be brewed right before you get it. The longer brewed coffee stands, the more chemical reactions can happen that can produce unwanted flavours. If kept warm in a thermos container, this effect is even more noticeable.
Along the same lines, the time between grinding the beans and brewing them plays a role in keeping as many of the desired aromatic compounds in your drink - widely discussed on the net and also on the site. I strongly assume that a coffee shop with the pour-over setup from your question would also grind the beans for every serving.
Which leads to the very interesting conclusion that (from the point of view of a coffee aficionado) the pour-over of our Grannies, who hand-cranked their coffee mill every morning and brewed by hand is actually pretty similar to the latest trend of pour-over coffee bars. The latter might be putting more effort than ever into selecting the "best" beans and roast, measuring water temperature and extraction times, but compared to dumping pre-ground coffee (aka coffee-flavored sawdust) in a huge machine and keeping the sludge warm for hours, the old and the retro method are pretty much the same.
The big deal of the new pour-over trend is probably that many consumers have come to appreciate the finer aspects of coffee - not unlike wine aficionados.