Not really in terms of flavor, no. Salt doesn't have a substantial number of volatile compounds that are released by grinding, in contrast to something like whole peppercorn, which releases a range of aromatics when the outer hull is breached. Even specially-sourced salts which contain a range of flavorful minerals don't really release them into the air, they dissolve into foods along with the sodium instead, or are picked up by your tongue as you eat.

The one advantage grinders offer is that a lot of them are adjustable, and can be tweaked for everything from a very fine grind to large crystals. This can be helpful depending on the effect that you're going for - seasoning popcorn with very fine salt vs. garnishing a steak with large crunchy chunks, for example.

Some producers package salt in disposable grinders just as they do with pepper, and they share the same problems: cheap grinders simply aren't very good at getting a consistent grind size, or they have mechanisms which wear down quickly. Reusable grinders are often much better, and as you've seen they're getting very easy to find even in non-specialty stores. I like ceramic grinding mechanisms personally, because I feel that they get a better "grip" on the particles and are better at consistency, but good steel mechanisms will do well too. [Here are some suggestions for care to help you get the most out of them][1].


  [1]: http://cooking.stackexchange.com/a/54750/25059